Coarsely chopped onion inch piece fresh ginger, peeled
1 1/2
lb
Red-ripe tomatoes, cored, quartered
1/4
c
Chopped cilantro
1/2
ts
Cayenne pepper
1
ts
Salt
1 1/4
ts
Garam masala or curry powder
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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