Sunday, December 19, 2010

Onion Tomato sabzi for roti


This recipe serves 4.

Ingredients:
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  • 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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