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