Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   mild vegetable oil
   1      cup           coarsely chopped onion
   1                    one-inch piece fresh ginger -- peeled
   1 1/2  pounds        red-ripe tomatoes -- cored, quartered
     1/4  cup           chopped cilantro
     1/2  teaspoon      cayenne pepper
   1      teaspoon      salt
   1 1/4  teaspoons     garam masala or curry powder

Preparation:

Heat oil in a heavy, medium-sized skillet over medium heat. Add onions and stir-fry until onions turn caramel brown, about 12 to 15 minutes. Remove from heat. Place in a blender with the ginger, tomatoes, cilantro, cayenne and salt; puree until smooth. Transfer to a medium-size saucepan. Stir in garam masala or curry powder, cover, and cook over medium heat until tomatoes loose their raw aroma, 15 to 18 minutes. Makes about 2 cups. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.