Ingredients :
2 large juicy ripe tomatoes
1 large onion
1 small capsicum
1 tbsp. coriander leaves finely chopped
1 tbsp. cashews or peanuts
1 tsp. each ginger & garlic grated or crushed
1/4 tsp. cinnamon-clove powder
1/2 tsp. garam masala powder
3/4 tsp. red chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
2 tbsp. oil or ghee
Method:
- Dry roast peanuts or cashews lightly. Dry grind coarsely.
- Semi puree tomatoes and capsicum together.
- This should be done in a food chopper or grated.
- Chop onions very fine or run in a chopper.
- Heat oil or ghee in a heavy pan.
- Add ginger garlic and stir for a moment.
- Add onions and stir fry till light pink.
- Add tomato capsicum puree, stir bring to boil.
- Add all other masalas, salt, sugar and crushed nuts. Stir.
- Add veggies at this stage. Mix.
- Cover and simmer till gravy is thick and fat starts separating.
- Garnish with coriander before serving.
- Goes with: Vegetables like brinjals, baby corn, potato, stuffed baked capsicum, or cauliflower.