Recipe: Vegetable gravy
Mar 06, 2008
HEAT the oil on medium heat.<br>Sweet onions, add garlic and grated ginger fry further.
Ingredients:
2 tablespoons, vegetable oil.
3 onions, chopped.
1 garlic clove, grated.
1 small fresh, ginger clove wash and grate.
5 tomatoes.
1 teaspoon, lemon juice.
2 tablespoons all-purpose baking flour.
½ teaspoon, freshly chopped coat meal
Method:
HEAT the oil on medium heat.
Sweet onions, add garlic and grated ginger fry further.
Allowing the sweet aroma to feel the air.
Add chopped tomatoes and fry till it makes a paste.
Add 250ml of boiled water.
Add fresh lemon juice.
Stir gently for 2 minutes allowing the ingredients to blend.
Boil for 20-30 minutes.
Add freshly chopped coat meal.
Mix baking flour with a little water allowing it to make a thin paste.
Pour the paste over the gravy as you stir fast but smoothly.
Boil as you stir to avoid, the gravy sticking on the pan.
Add coat meal and boil 5 more minutes.
Serve hot with chapatti or rice. Serves 4 people
Complied by Christine Kintu
2 tablespoons, vegetable oil.
3 onions, chopped.
1 garlic clove, grated.
1 small fresh, ginger clove wash and grate.
5 tomatoes.
1 teaspoon, lemon juice.
2 tablespoons all-purpose baking flour.
½ teaspoon, freshly chopped coat meal
Method:
HEAT the oil on medium heat.
Sweet onions, add garlic and grated ginger fry further.
Allowing the sweet aroma to feel the air.
Add chopped tomatoes and fry till it makes a paste.
Add 250ml of boiled water.
Add fresh lemon juice.
Stir gently for 2 minutes allowing the ingredients to blend.
Boil for 20-30 minutes.
Add freshly chopped coat meal.
Mix baking flour with a little water allowing it to make a thin paste.
Pour the paste over the gravy as you stir fast but smoothly.
Boil as you stir to avoid, the gravy sticking on the pan.
Add coat meal and boil 5 more minutes.
Serve hot with chapatti or rice. Serves 4 people
Complied by Christine Kintu