8/11/2020 Tamota ni Gravy (Basic Parsi Tomato Gravy) by Narges Kakalia - Bawi Bride

TA M O TA N I G R AV Y ( B A S I C T O M AT O G R AV Y )

A Bawi Basic, the Tamota ni Gravy can be served with kebabs or cutlets and even forms the
base for a Tomato per Eedu and other Parsi tomato favourites like the Ras Chawal.

Prep Time: 10m Cook Time: 30m Total Time: 40m

Serves: 4 Category: Vegetarian

INGREDIENTS

2 tablespoons ghee

1 onion

3 cloves garlic, chopped

1 1/2 inch ginger knob, chopped

Salt to taste

4 green chillies, slit (I use Thai bird, but any small potent ones will do)

2 large tomatoes, roughly chopped

1 whole cinnamon stick

5 cardamom, cracked

1 teaspoon garam masala

50 grams jaggery, chopped (about 1 big knob)

2 tablespoons vinegar (as per taste)

1/4 bunch coriander, chopped

INSTRUCTIONS

1. Heat the ghee on a medium flame in a deep and wide saucepan.

2. Add the chopped onions and saute. Once the onions are translucent, add salt and stir.

3. Allow the onions to caramelize on a medium low flame for 15-20 minutes or longer until they are brown and
sweet, but not burnt.

4. Add the garlic, ginger and chillies, and saute a few more minutes.

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8/11/2020 Tamota ni Gravy (Basic Parsi Tomato Gravy) by Narges Kakalia - Bawi Bride

5. Add the chopped tomatoes to the mixture, mix well and allow to simmer for about 5-8 minutes until they
have broken down. Check the seasoning and adjust.

6. Add the cinnamon, cardamom and garam masala. Add half a cup of water. Stir and cover.

7. Allow to simmer on a low flame for another 10 minutes. Turn off the stove.

8. Fish out the whole masala (cinnamon and cardamom) and set aside. Blend the remaining mixture (I use an
immersion blender directly in the pot).

9. This gravy should be sweet, tangy and a little spicy. How much acid and sugar is added will depend on how
sweet or acidic your tomatoes are. Taste the gravy and then add the vinegar and jaggery checking for taste.

10. If your gravy becomes too sweet you can add more vinegar to correct it and if its too sour you can cook the
gravy a bit longer to evaporate off the vinegar.

11. Top the gravy with chopped coriander leaves.

Source: Narges Kakalia

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