Hyderabadi Tomato Gravy
Grrrrrgh!
Course : Indian
From: HungryMonster.com
Serves: 1
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***SET 1***
   2      pounds        ripe tomatoes -- cut in two
   3      medium        onions -- finely chopped
   1      teaspoon      red chile powder
  10      cloves        garlic -- crushed
                        ***SET 2***
     1/2  teaspoon      shajeera -- (caraway seed)
     1/2  teaspoon      mustard seeds
   1 1/2  teaspoons     cumin seeds
   4      teaspoons     sesame seeds
   1 1/2  teaspoons     coriander seeds
                        cinnamon stick -- (1 inch)
                        ***SET 3***
   6                    cloves
     1/3  cup           oil
   3                    dry red chiles
                        salt -- to taste
 

Preparation:

Heat set 2 on medium for 4 minutes and then make into a fine powder. Keep aside. In a pot add ingredients of set 1, powdered set 2 and 1/2 cup of water and cook until tomatoes and onion pieces are well cooked. Remove from heat. Let cool and later blend in a processor until smooth and then pass through a strainer. The tomato stock is ready. Heat oil in a deep skillet and when oil is hot add dry red chiles and cloves. Fry for a minute on medium heat and then add above stock and salt. Let cook on low heat for 15 minutes. Stays up to a month, if stored in refrigerator. Goes well with vegetable fried rice and biryani. Usually eaten along with a dry meat curry (that is a meat curry with no sauce) and plain white rice.