Preparation / Directions:
1. Finely chopped onion and tomatoes.
2. Heat salad oil in a heavy saucepan, Add cumin seeds. When seed start to burst, add chopped onions and cook on high heat for 5-7 minutes. Stir occasionally.
3. Cook on low heat until onions turns brown. (Take care that it does not burn.) Add finely chopped tomatoes and continue cooking on low heat for another 15 minute. When onion and tomato are well cooked and dry, the mixture will separate form the oil. Remove from heat, cool and store. If you are preparing curry on the same day, add the ingredients and cook.
Will stay fresh for two weeks in the refrigerator and for several months in the freezer.
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