Onion Tomato sabzi for roti

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

Method:

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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.
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• Add jeera,ginger ,garlic in a pestle and mortar and pound nicely.
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• 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.
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• 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.
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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.