Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Sauce
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Mild vegetable oil
1 c Coarsely chopped onion
1 -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 t Salt
1 1/4 ts Garam masala or curry
-powder
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. Converted by MMCONV vers. 1.50
