This recipe serves 4.
Ingredients:
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- Tomatoes fresh - 6 big
- Onions - 2 big , chopped finely
- haldi - a pinch
- red chilli powder - 1 tsp
- Green chillies - 4
- Jeera powder - 1/2 tsp
- cumin seeds - 1/4 tsp
- Ginger - 1 inch piece , chopped finely
- garlic - 6 pods
- Coriander powder - 2 tsp
- Garam masala powder - 1 tsp
- salt - to taste
- bay leaf - 1
- jaggery - a pinch
- oil - 3 tsp
- Blanch the tomatoes and peel off its skin.Make a puree with the blanched tomatoes and green chillies using a blender.
- Add jeera,ginger ,garlic in a pestle and mortar and pound nicely.
- Heat oil in a kadai, add crushed items,bay leaf and saute for 2 min.
- Add finely chopped onions and saute till it becomes translucent.
- Add the tomato puree,haldi, jaggery,red chilli powder,coriander powder,salt and saute continuously.
- The tomato puree will start popping out as it get cooked.Do not panic.Keep stirring on a medium flame .
- Once it thickens,the popping will stop and cook till it thickens like a paste.
- Add garama masala powder at this stage .Mix well and switch off the flame.
You can use this gravy as a side-dish for roti ,especially when you travel long distances as this will not get spoiled upto 3 days.
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