Yield: 18 servings
Measure | Ingredient |
---|---|
2 tablespoons | Ghee |
1 teaspoon | Minced ginger |
1 teaspoon | Minced garlic |
½ cup | Diced onion |
½ teaspoon | Garam masala |
⅛ teaspoon | Turmeric |
½ teaspoon | Chili powder |
1 cup | Diced tomatoes |
1 cup | Water |
½ teaspoon | White vinegar |
1 teaspoon | Soy sauce |
¼ teaspoon | Salt |
¼ teaspoon | Pepper |
\N \N | Green onions, chopped |
2 eaches | Sprigs cilantro, chopped |
Heat ghee in a pot. Add ginger, garlic & onion & stir-fry 1 minute.
Add garam masala, turmeric & chili powder. Stir-fry for 30 seconds.
Add tomatoes & stir-fry for 3 minutes. Add water. Bring to a boil, reduce heat & simmer 5 minutes. Add vinegar, soy sauce, salt & pepper. Mix well. Garnish with green onions & cilantro. Serve hot.
Adapted from Betty Jung, "The Kopan Cookbook"