| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Appetizers, Sauces, Vegetarian, Indian |
18 |
Servings |
INGREDIENTS
| 2 |
tb |
Ghee |
| 1 |
ts |
Minced ginger |
| 1 |
ts |
Minced garlic |
| 1/2 |
c |
Diced onion |
| 1/2 |
ts |
Garam masala |
| 1/8 |
ts |
Turmeric |
| 1/2 |
ts |
Chili powder |
| 1 |
c |
Diced tomatoes |
| 1 |
c |
Water |
| 1/2 |
ts |
White vinegar |
| 1 |
ts |
Soy sauce |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
|
|
Green onions, chopped |
| 2 |
|
Sprigs cilantro, chopped |
INSTRUCTIONS
Heat ghee in a pot. Add ginger, garlic & onion & stir-fry 1 minute. Add
garam masala, turmeric & chili powder. Stir-fry for 30 seconds. Add
tomatoes & stir-fry for 3 minutes. Add water. Bring to a boil, reduce heat
& simmer 5 minutes. Add vinegar, soy sauce, salt & pepper. Mix well.
Garnish with green onions & cilantro. Serve hot.
Adapted from Betty Jung, "The Kopan Cookbook"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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