3 ripe tomatoes 2 tb ghee 1 onion 1 potato 3/4 c tomato paste 7 1/2 c vegetable stock 1 pn thyme 2 chilies 12 peppercorns 3 bay leaves
Instructions
Salt Skin the tomatoes & cut into chunks. Melt ghee in pot over medium-low heat & cook onion till it turns golden. Add the rest of the ingredients, adding enough salt to taste. Simmer for 45 minutes. Adapted from Ismail Merchant's "Indian Cuisine"