| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Indian | Indian | 2 | Servings |
INGREDIENTS
| 2 | tb | Mild vegetable oil |
| 1 | c | Coarsely chopped onion |
| 1 | One-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. Recipe by: Laxmi Hiremath in the San Francisco Chronicle, 6/24/92 Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on Feb 05, 1998
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