Tomato Masala

Dhabas all over India are cultural institutions in its own right. There are umpteen number of Dhabas on all highways radiating out of Bangalore. In fact when we were kids, the Dhabas mostly the family Dhabas were the most affordable joints serving north Indian food (strangely tasting south Indian!) meaning Dal fry, Tomato Masala, Roti, and Panner butter masala etc. The other day i started craving for Dhaba food and bingo Tomato Masala was whipped up. It definitely is not the only recipe, I am sure for tomato masala. This just happens to be my favorite. The Dhaba versions are generally greasy, but the dry tandori roti is perfect to mop up all the grease and all. So i have used a lot of oil, which can be easily reduced if not preferred.



We will need,

Tomatoes 4 medium
Onions 2 medium
Vegetable oil 1/4 cup
Cloves 3-4Cinnamon 1/4"
Garlic 3 cloves crushed
Curry leaves 8-10
Chillies green 7 and above
Jeera 1 tsp
Salt to taste

Method:

• Dice onions length wise. Chop tomatoes into big chunks.
• Heat oil. Toss in the jeera, green chillies and curry leaves.
• Drop the onions and cook for a minute. Toss in the crushed garlic, followed by the tomatoes.
• Cook till the tomatoes are tender and all mixture is sort of thick. Add the cloves and cinnamon. Cook for 3-4 minutes, adjust salt.
  
• Remove from heat. Serve hot with rotis.