Brown Gravy
Brown Gravy Recipe
Ingredients
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
Method
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.)
More Indian Gravy Recipes
|
