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. |