READY IN: 45mins
INGREDIENTS
1 . 2 bay leaf
2 . 2 cinnamon sticks
3 . 1 star anise
4 . 2 cloves
5 . few black peppercorns, whole
6 . 4-5 tbsp. rice bran oil
7 . 1 cup all-purpose flour (maida)
8 . 4 cups water
9 . 2 onions, peeled, washed and finely chopped
10 . 5-6 garlic cloves, finely chopped
11 . 1/4 inch ginger, finely chopped
12 . 2 tomatoes, chopped
13 . 2-3 drops orange food coloring
14 . 2 tsp. sugar
15 . 3/4 tsp. salt
16 . 1 tbsp. white vinegar
17 . 2-3 tbsp. chopped fresh coriander leaves
18 . 1-2 tbsp. cooking cream, if required to garnish(optional)
NUTRITION INFO
Serving Size: 1 (624) g
Servings Per Recipe:4
Calories: 177
Calories from Fat 9 g 5 %
Total Fat 1 g 1 %
Saturated Fat 0.2 g 1 %
Cholesterol 0 mg 0 %
Sodium 29.6 mg 1 %
Total Carbohydrate40 g 13 %
Dietary Fiber 8.8 g 35 %
Sugars 20.3 g 81 %
Protein 6.5 g 12 %
DIRECTIONS
1. Heat oil in a pot.
2. Add bay leaves, cinnamon stick, star anise, cloves and whole black peppercorns.Stir-fry for a minute.
3. Add the chopped onion, garlic and ginger (both finely chopped) and stir-fry for a few minutes or until the raw smell of ginger and garlic has gone.
4. Fold in the all-purpose flour and stir-fry until lightly browned. Keep aside to cool.
5. In another pot put water and allow to become warm on medium heat.
6. Add the chopped tomatoes and then add the all purpose flour-onion-ginger-garlic spice mixture and stir well.
7. Stir in the salt, 2 tsp sugar, 1-2 tablespoons white vinegar and 1-2 drops of food color.
8. Allow to cook on slow flame for about 40 to 45 minutes. Stir well every few minutes.
9. Garnish with chopped coriander leaves.
10. Strain and serve hot.
Note: The spices mixture consisting of bay leaves, star anise, whole black peppercorns, cloves and the cinnamon sticks can be prepared and kept in a closed container for 4 to 5 days in the refrigerator.
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