Brown Gravy Recipe

Ingredients:

• 1 tomato grated or finely chopped
• 1 large onion cut in slivers
• 1 capsicum cut in thin lengths
• 1 tsp. garlic grated
• 1 tsp. ginger grated
• 1 tbsp. coriander leaves finely chopped
• 2 tbsp. tamarind water
• 1 tsp. wheat flour
• 1/2 tsp. red chilli powder1/4 tsp. turmeric powder
• 1/2 tsp. dhania (coriander seed) powder
• 1/2 tsp. cumin seeds
• 3 pinches asafoetida
• salt to taste
• 3 tbsp. oil

Roast together and dry grind:

• 2 cardamoms
• 2 cloves
• 2 peppercorns
• 1/2 cinnamon stick broken
• 1 bay leaf
• 2 whole red chillies dry

Method:

• Dry roast wheat flour to a light pink, stirring continuously. Keep aside.
• Heat oil, add onions, fry till well browned.
• Drain well by pressing, putting back oil in pan.
• Cool onions a bit. Grind in mixie. Keep aside.
• In remaining hot oil, add cumin seeds allow to splutter.
• Add asafoetida, capsicum, ginger, garlic stir fry for a minute.
• Add all dry and ground masalas, flour, stir well.
• Add tomatoes, tamarind water, salt, stir.
• Simmer till gravy is thick and oil starts to separate.
• Add prepared veggies and stir, keep cooking for 2 minutes.
• Garnish with chopped coriander, serve with parathas, rotis, etc.
• Goes well with Chunky veggies like boiled baby potatoes with skin, boiled peas, chopped stir-fried brinjal pieces. (For this, fry brinjals pieces in oil, drain, keep aside, adjust quantity of oil required, and continue by frying the onions.)