Brown Curry Gravy

Recipe Ingredients

1		Tomato grated or finely chopped
1		Onion cut in slivers (large)
1		Capsicum cut in thin lengths
1 teaspoon	5ml	Garlic grated
1 teaspoon	5ml	Ginger grated
1 tablespoon	15ml	Coriander leaves finely chopped
2 tablespoons	30ml	Tamarind water
1 teaspoon	5ml	Wheat flour
1/2 teaspoon	2.5ml	Red chilli powder
1/4 teaspoon	1.3ml	Turmeric powder
1/2 teaspoon	2.5ml	Dhania - (coriander seed) powder
1/2 teaspoon	2.5ml	Cumin seeds
3		Asafoetida
		Salt to taste
3 tablespoons	45ml	Oil
		Roast Together and Dry Grind
2		Cardamoms
2		Cloves
2		Peppercorns
1/2		Cinnamon stick broken
1		Bayleaf
2		Red chillies dry

Recipe Instructions

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 stirfried brinjal pieces. (For this, fry brinjals pieces in

oil, drain, keep aside, adjust quantity of oil required, and continue by

frying the onions.)

Making time: 30 minutes Makes: 2 1/2 to 3 cups

Shelflife: Refrigerated 2 days

Source:
Indian Lowfat Cooking by Roshi Razzaq

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