Custom Search

Tuesday, February 3, 2009

Brown Gravy


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 powder
1/4 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 bayleaf
2 whole red chillies dry


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.

No comments:

Post a Comment