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Name: Brown Gravy
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 Capsicum cut in thin lengths; 1/2 ts Dhania; (coriander seed); 1/2 ts Cumin seeds; Salt to taste; ; powder; 1 ts Wheat flour; 3 tb Vegetable oil; 1/2 ts Red chilli powder; 1 Tomato grated or finely; 2 tb Tamarind water; 3 Pinches asafoetida; 1/4 ts Turmeric powder; 1 lg Onion cut in slivers; 1 ts Garlic grated; 1 ts Ginger grated; 1 tb Coriander leaves finely

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INGREDIENTS

1 Capsicum cut in thin lengths
1/2 ts Dhania; (coriander seed)
1/2 ts Cumin seeds
Salt to taste
; powder
1 ts Wheat flour
3 tb Vegetable oil
1/2 ts Red chilli powder
1 Tomato grated or finely
2 tb Tamarind water
3 Pinches asafoetida
1/4 ts Turmeric powder
1 lg Onion cut in slivers
1 ts Garlic grated
1 ts Ginger grated
1 tb Coriander leaves finely

INSTRUCTIONS

MMMMM----------------ROAST TOGETHER AND DRY GRIND--------------------- 2 Cardamoms 2 Cloves 2 Peppercorns 1/2 Cinnamon stick broken 1 Bayleaf 2 Whole red chillies dry Dry roast wheat flour to a light pink, stirring continuously. Keep aside. Heat oil, add onions, fry till well browned. Drain well by pressing, putting back oil in pan. Cool onions a bit. Grind in mixie. Keep aside. In remaining hot oil, add cumin seeds allow to splutter. Add asafoetida, capsicum, ginger, garlic stir fry for a minute. Add all dry and ground masalas, flour, stir well. Add tomatoes, tamarind water, salt, stir. Simmer till gravy is thick and oil starts to separate. Add prepared veggies and stir, keep cooking for 2 minutes. Garnish with chopped coriander, serve with parathas, rotis, etc. Goes well with: Chunky veggies like boiled baby potatoes with skin, boiled peas, chopped stirfried brinjal pieces. (For this, fry brinjals pieces in oil, drain, keep aside, adjust quantity of oil required, and continue by frying the onions.) Making time: 30 minutes Makes: 2 1/2 to 3 cups Shelflife: Refrigerated 2 days

NOTES

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Brown Gravy

1 Capsicum cut in thin lengths
1/2 ts Dhania; (coriander seed)
1/2 ts Cumin seeds
 Salt to taste
 ; powder
1 ts Wheat flour
3 tb Vegetable oil
1/2 ts Red chilli powder
1 Tomato grated or finely
2 tb Tamarind water
3 Pinches asafoetida
1/4 ts Turmeric powder
1 lg Onion cut in slivers
1 ts Garlic grated
1 ts Ginger grated
1 tb Coriander leaves finely

MMMMM----------------ROAST TOGETHER AND DRY GRIND---------------------      2    Cardamoms      2    Cloves      2    Peppercorns    1/2    Cinnamon stick broken      1    Bayleaf      2    Whole red chillies dry   Dry roast wheat flour to a light pink, stirring continuously. Keep  aside.    Heat oil, add onions, fry till well browned.    Drain well by pressing, putting back oil in pan.    Cool onions a bit. Grind in mixie. Keep aside.    In remaining hot oil, add cumin seeds allow to splutter.    Add asafoetida, capsicum, ginger, garlic stir fry for a minute.    Add all dry and ground masalas, flour, stir well.    Add tomatoes, tamarind water, salt, stir.    Simmer till gravy is thick and oil starts to separate.    Add prepared veggies and stir, keep cooking for 2 minutes.    Garnish with chopped coriander, serve with parathas, rotis, etc.    Goes well with: Chunky veggies like boiled baby potatoes with skin,  boiled peas, chopped stirfried brinjal pieces. (For this, fry  brinjals pieces in oil, drain, keep aside, adjust quantity of oil  required, and continue by frying the onions.)    Making time: 30 minutes Makes: 2 1/2 to 3 cups    Shelflife: Refrigerated 2 days

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Nutrition

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Serving Size: 1 Serving (67g)
Recipe Makes: 1 servings

Calories: 285
Calories from Fat: 251 (88%)

Amt Per Serving		% DV

	Total Fat 27.9g	37 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 17.5g
	Polyunsanturated Fat 7.8g
Cholesterol 0mg		0 %
Sodium 172.6mg		6 %
Potassium 85mg		2 %
Total Carbohydrate 9.5g		3 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 8.1g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 285

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