| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Indian |
Soups, Appetizers, Indian, Vegetarian |
6 |
Servings |
INGREDIENTS
| 3 |
lg |
Ripe tomatoes |
| 2 |
tb |
Ghee |
| 1 |
lg |
Onion, coarsely chopped |
| 1 |
sm |
Potato, cubed |
| 3/4 |
c |
Tomato paste |
| 7 1/2 |
c |
Vegetable stock |
| 1 |
pn |
Thyme |
| 2 |
sm |
Dried red chilies, chopped |
| 6 |
|
Whole cloves |
| 12 |
|
Peppercorns |
| 3 |
|
Bay leaves |
|
|
Salt |
INSTRUCTIONS
Skin the tomatoes & cut into chunks. Melt ghee in pot over medium-low heat
& cook onion till it turns golden. Add the rest of the ingredients, adding
enough salt to taste. Simmer for 45 minutes.
Adapted from Ismail Merchant's "Indian Cuisine"
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