| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Indian |
Indian, Sauces |
2 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 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.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
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