This is a basic sauce. To this can be added most vegetables, eggs, fish, chicken and meats or it can be eaten on its own with rice and steamed vegetables.
Ingredients
- 1/4 teaspoon black mustard seeds
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon fenugreek seeds
- 1 teaspoon curry powder (more to taste)
- 1/4 teaspoon turmeric
- Salt, less than a 1/4 teaspoon, to taste
- 2 tablespoons cooking oil
- 1 onion, sliced thin
- 4 or more cloves of garlic, finely grated
- 1-inch piece ginger, grated
- 10 curry leaves or 3 large bay leaves
- 1 to 2 tomatoes
Preparation
Spices
1/4 teaspoon black mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon fenugreek seeds
1 teaspoon curry powder (more to taste)
1/4 teaspoon turmeric powder
Salt, less than a 1/4 teaspoon, to taste
Other stuff
2 tablespoons cooking oil
1 onion, sliced fine
4 or more cloves of garlic, finely grated
1-inch chunk of ginger, grated
10 curry leaves or 3 large bay leaves
1 to 2 tomatoes
Heat a frying pan or pot. Add two or more tablespoons oil. Heat until very hot. Add the cumin, mustard and fenugreek seeds. The mustard seeds should pop when they hit the oil.
Add chopped onion. Lower heat. Stir. Sauté until golden. Add ginger and garlic. Do not scorch. Stir for a minute or two, until garlic scent abates. Add curry leaves (or bay leaves.) Remove from heat. Add curry powder, turmeric and salt. Stir.
Return to medium-low heat. Add chopped tomatoes and stir. Cook until a sauce forms (about 10 minutes.) Garnish with cilantro leaves.
