Ingredients:
Tomato – 3 to 4
Onion – 2
Green Chilli – 2, finely chopped
Red Chilli – 2
Coconut – 2 tsp, grated
Coriander Seeds – 1 tsp
Saunf – 2 tsp
Gasa Gasa – 1 tsp
Cashewnuts – 2 tsp
Badam – 2 tsp
Ginger – 2 tsp
Bayleaf – 1
Elaichi – 1
Cloves – 1
Salt as per taste
Saffron Strands – 1 to 2 tsp, soaked in milk
Milk – 2 tsp
Sugar
Ghee – 5 tsp
Method:
1. Boil the tomatoes and cool.
2. Peel the skin and cut into cubes or quarters. Grind and keep aside.
3. In a mixie jar, add all the ingredients except tomatoes, oil, ghee, salt and saffron.
4. Grind to a fine paste.
5. Heat oil or ghee in a pan.
6. Transfer the ground paste and fry till raw smell disappears.
7. Add salt and mix well.
8. Add the saffron strands along with the milk and mix.
9. Add the ground tomato and mix.
10. Allow it to boil for a few minutes before adding 1 tsp sugar.
11. Cook on a low flame for 3 to 4 minutes.
12. Serve hot as a side dish to chappati or roti.
