Ingredients
1. Finely chopped onion (1med.)
2. peeled and thinly sliced root ginger (1.5 inch)
3. ground coriander seeds (1/2tsp)
4. turmeric powder (1/2tsp)
5. peeled and sliced garlic (4cloves)
6. vegetable oil or ghee (3tbsp)
7. ground cumin seeds (1/2tsp)
8. mild fleshly green chillies- de-seeded and veined and then chopped
9. smooth thick and sieved tomatoes or passata (5tbsp) or concentrated tomato puree (1tbsp)

Method of preparation:-
1. Take a heavy pan, place it over heat. Heat the oil in it and then add chopped onions in it. Stir it for few minutes on high heat. Add the garlic, ginger and green chilli. Stir it for 30 seconds and then reduce the heat to low.

2. Cook it for 15 minutes and stir it constantly and avoid it from the burning. Add the coriander, cumin and turmeric powder and cook it for further 5 minutes. Do not burn the spices or to avoid the burning, sprinkle the few drops of water. Take off the pan from the heat and cool it.

3. Take a blender, put the contents of pan in it with some water. Mix it until it gets smooth. Add the passata and stir it. Now put this pureed mixture in the pan and cook it for 20 to 30 minutes on very low heat and stir the mixture occasionally.

4. Fry the sauce gently in the pan and it will darken in color to orange brown. Finally it becomes something like good tomato Ketchup.