Anglo-Indian Curry Sauce

Ingredients: 2 Tablespoons Mild Vegetable Oil 1 Cup Coarsely Chopped Onion Inch Piece Fresh Ginger, Peeled 1 1/2 Pounds Red-ripe Tomatoes, Cored, Quartered 1/4 Cups Chopped Cilantro 1/2 Teaspoons Cayenne Pepper 1 Teaspoon Salt 1 1/4 Teaspoons Garam Masala Or Curry Powder

Directions:

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. PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat (0 g saturated), 0 mg cholesterol, 69 mg sodium, 0 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. Converted by MMCONV vers. 1.50 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini