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Ingredients
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Quantity
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|
Set1:
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|
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Ripe tomatoes – cut in two
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2 pounds
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Onions – finely chopped
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3 medium
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Red chilli powder
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1 tsp
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Garlic cloves – crushed
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10
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Set 2:
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|
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Shajeers (caraway seed)
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½ tsp
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Mustard seeds
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½ tsp
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Cumin seeds
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1 ½ tsp
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Sesame seeds
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4 tsp
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Cinnamon stick
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1”
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Set3:
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|
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Cloves
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6
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Oil
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1/3 cup
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Dry red chillies
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3
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Salt
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to taste
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Heat set 2 on medium for 4 minutes and then make into a fine
powder. Keep aside.
In a pot add ingredients of set 1, powdered set 2 and ½ cup of
water and cook until tomatoes and onion pieces are well cooked. Remove from
heat. Let cool and later blend in a processor until smooth and then pass
through a strainer. The tomato stock is ready.
Heat oil in a deep skillet and when oil is hot add dry red chillies
and cloves. Fry for a minute on medium heat and then add above stock and salt.
Let cook on low heat for 15 minutes.
Stays up to a month, if stored in refrigerator.
