Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 T Mild vegetable oil 1/4 c Chopped cilantro
1 c Coarsely chopped onion 1/2 t Cayenne pepper
1 -inch piece fresh ginger, 1 t Salt
-peeled 1 1/4 t Garam masala or curry
1 1/2 lb Red-ripe tomatoes, cored, -powder
-quartered

Heat oil in a heavy, medium-sized skillet over medium heat. Add
onions and stir-fry until onions turn caramel brown, about 12 to 15
minutes. Remove from heat. Place in a blender with the ginger,
tomatoes, cilantro, cayenne and salt; puree until smooth. Transfer to
a medium-size saucepan. Stir in garam masala or curry powder, cover,
and cook over medium heat until tomatoes loose their raw aroma, 15 to
18 minutes.

Makes about 2 cups.

PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat
(0 g saturated), 0 mg cholesterol, 69 mg sodium, 0 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
Converted by MMCONV vers. 1.50

Browse by categories