6 medium-sized tomatoes (350 gm)
2 big onions (Indian size)
1 green chilli
1″ cinnamon stick
Cashew nut 10 OR Roasted Bengal gram 2 tsp
Coriander seeds 1 tsp
Poppy seeds 1 tsp
Coconut 3 tbsp
Fennel seeds 1 tsp
Chilli powder ½ tsp
Sugar ½ tsp
Salt 1 tsp
oil 1 tbsp
Cumin seeds 1 tsp
Cream or yogurt 2 tbsp (Optional)
Blanch the tomatoes and puree in a blender.
Cook the onions with a little water and blend to a paste.
Roast cinnamon, cloves and saute the chilli in a few drops of ghee.
Grind to a paste the roasted ingredients along with soaked cashew, coconut, fennel seeds, poppy seeds, and coriander seeds.
Heat oil in a wok and temper the cumin seeds. As soon as they splutter add the onion paste and saute for two minutes. Add salt and chili powder and saute for another two minutes.
Add the tomato puree and sugar and let it boil for a minute or two. Add the ground masala and some water to get semi-paste consistency.
Boil for another three minutes or so for the raw flavor to go and for the gravy to thicken.
You can garnish with cream or yogurt (optional). Garnish with coriander or mint leaves and serve.