INGREDIENTS
6 large tomatoes (blanched)
2 large onions (finely sliced)
2 jalapeno peppers (slit lengthwise)
1 teaspoon cummin seeds
1 teaspoon grated ginger root.
2 cloves
1 teaspoon oil
salt to taste
cilantro leaves for garnishing.
METHOD
Heat oil in a large pan.
Add cumin seeds, cloves and ginger root. Fry for couple of minutes.
Add onion and saute till it turns transparent.
Next add jalapeno peppers, blanched tomatoes, salt and 3 cups of water.
Cover the pan with a lid and cook over medium heat for 20 minutes.
Gently smash the tomatoes and cook for another 10 minutes.
Add more water depending upon the required consistency.
Garnish with cilantro leaves and serve hot with a dash of pepper powder.