Brown Gravy Recipe

• 1 x Tomato grated or possibly finely minced
• 1 lrg Onion cut in slivers
• 1 x Capsicum cut in thin lengths
• 1 tsp Garlic grated
• 1 tsp Ginger grated
• 1 Tbsp. Coriander leaves finely minced
• 2 Tbsp. Tamarind water
• 1 tsp Wheat flour
• 1/2 tsp Red chilli pwdr
• 1/4 tsp Turmeric pwdr
• 1/2 tsp Dhania, (coriander seed) pwdr
• 1/2 tsp Cumin seeds
• 3 pch asafoetida Salt to taste
• 3 Tbsp. Oil
• 2 x Cardamoms
• 2 x Cloves
• 2 x Peppercorns
• 1/2 x Cinnamon stick broken
• 1 x Bayleaf
• 2 whl red chillies dry

1. Dry roast wheat flour to a light pink, stirring continuously.
2. Keep aside.
3. Heat oil, add in onions, fry until well browned.
4. Drain well by pressing, putting back oil in pan.
5. Cold onions a bit.
6. Grind in mixie.
7. Keep aside.
8. In remaining warm oil, add in cumin seeds allow to splutter.
9. Add in asafoetida, capsicum, ginger, garlic stir fry for a minute.
10. Add in all dry and grnd masalas, flour, stir well.
11. Add in tomatoes, tamarind water, salt, stir.
12. Simmer until gravy is thick and oil starts to separate.
13. Add in prepared veggies and stir, keep cooking for 2 min.
14. Garnish with minced coriander, serve with parathas, rotis, etc.
15. Goes well with: Chunky veggies like boiled baby potatoes with skin, boiled peas, minced stirfried brinjal pcs.
16. (For this, fry brinjals pcs in oil, drain, keep aside, adjust quantity of oil required, and continue by frying the onions.)
17. Making time: 30 min
18. Makes: 2 1/2 to 3 c.
19. Shelflife: Refrigerated 2 days

tomato, onion, garlic, ginger, tamarind water, flour, red chilli pwdr, turmeric, dhania, cumin, salt, oil, cardamoms, cloves, cinnamon, bayleaf

Taken from cookeatshare.com/recipes/brown-gravy-93655 (may not work)