A classy tomato based sauce from Prama bhabhi. Reeeeallly yummy!
Peel and remove the seeds of 1 kg of tomatoes (about 12 medium sized ones). Cut them up into medium sized chunks. Finely grate a 3 inch piece of ginger.
In a heavy bottomed vessel, melt 100 gms of butter, add a slit green chilly (optional) and add 4 teaspoons of grated jaggery and stir for a few minutes on low heat until the jaggery has more or less melted. If you have added the green chilly, remove and discard it after the jaggery has melted.
Add 3/4th the tomatoes and all the ginger to this. Cover with a lid and cook on high heat for 15 minutes or so. Now add the remaining tomatoes, reduce heat to simmer and cook for a further 20 minutes with the lid covered.
Thoroughly blend the tomatoes with a hand grinder, then cook the sauce for another 3-4 minutes. Remove from heat. The sauce will have a beautiful rich red colour and a thickish consistency.
Finally stir in the juice of 1 big freshly squeezed lemon.
Today i added fresh baby asparagus spears along with baby carrots which were thinly sliced along with some finely chopped bak choy to the sauce. Let everything cook for 10ish minutes on a slow simmer until tender. Other times, I have added fresh paneer chunks to the sauce or barely stir fried broccoli and mushrooms. Also fried tofu. The sauce is very versatile and you can add whatever you fancy and it turns out great. Just remember to add whatever it is you want and then let it simmer for 10-15 minutes.
Serve with hot rotis or toasted buttered multigrain bread.
ps Who is Prama Bhabhi i hear you ask… click to read up about the Bhandaris
Tags: Main course