Heat oil in a heavy, medium-sized skillet over medium heat. Add onions and stir-fry until onions turn caramel brown, about 12 to 15 minutes. Remove from heat. Place in a blender with the ginger, tomatoes, cilantro, cayenne and salt; puree until smooth. Transfer to a medium-size saucepan. Stir in garam masala or curry powder, cover, and cook over medium heat until tomatoes loose their raw aroma, 15 to 18 minutes. Makes about 2 cups. PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat (0 g saturated), 0 mg cholesterol, 69 mg sodium, 0 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
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|Serving Size: 1 Serving (516g)|
|Recipe Makes: 2|
|Calories from Fat: 135 (52%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 30.2mg||1 %|
|Potassium 1091.8mg||29 %|
|Total Carbohydrate 30.6g||9 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 22.8g|
|Protein 5.2g||7 %|
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Calories per serving: 259
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