|2 tablespoons||Mild vegetable oil|
|1 cup||Coarsely chopped onion|
|1||One-inch piece fresh ginger, peeled|
|1½ pounds||Red-ripe tomatoes, cored, quartered|
|¼ cup||Chopped cilantro|
|½ teaspoon||Cayenne pepper|
|1¼ teaspoon||Garam masala or curry powder|
Heat oil in a heavy, medium-sized skillet over medium heat. Add onions and stir-fry until onions turn caramel brown, about 12 to 15 minutes. Remove from heat. Place in a blender with the ginger, tomatoes, cilantro, cayenne and salt; puree until smooth. Transfer to a medium-size saucepan. Stir in garam masala or curry powder, cover, and cook over medium heat until tomatoes loose their raw aroma, 15 to 18 minutes.
Makes about 2 cups.
PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat (0 g saturated), 0 mg cholesterol, 69 mg sodium, 0 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
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