Hyderabadi Tomato Gravy

Recipe Ingredients

		Set 1
2 lbs	908g / 32oz	Ripe tomatoes - cut in two
3 lbs	1362g / 48oz	Onions - finely chopped (medium)
1 teaspoon	5ml	Red chile powder
10		Garlic - crushed
		Set 2
1/2 teaspoon	2.5ml	Shajeera - (caraway seed)
1/2 teaspoon	2.5ml	Mustard seeds
1 1/2 teaspoons	7.5ml	Cumin seeds
4 teaspoons	20ml	Sesame seeds
1 1/2 teaspoons	7.5ml	Coriander seeds
		Cinnamon stick - (1 inch)
		Set 3
6		Cloves
1/3 cup	78ml	Oil
3		Dry red chiles
		Salt - to taste

Recipe Instructions

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 1/2 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 chiles 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.

Goes well with vegetable fried rice and biryani. Usually eaten along with a dry meat curry (that is a meat curry with no sauce) and plain white rice.

Source:
Indian Regional Cooking by Sumana Ray

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