Marinara Sauce

4 tablespoons oil
1/4 teaspoon asafetida powder
1 teaspoon cumin seeds
1/4 teaspoon ground pepper corns
curry leaves
4 oz onions

8 oz tomato, blanched
1 oz beet root
1 large red bell pepper

1 teaspoon salt
1 teaspoon paprika
1 teaspoon red chili powder
1/2 teaspoon turmeric
1 teaspoon mustard powder
1 teaspoon green chili, chopped fine

1 teaspoon corn starch

In a blender, puree the tomato, beet root, and bell pepper until smooth. In a small bowl, measure out the salt, paprika, red chili powder, turmeric, mustard, and green chili. In another bowl, stir together corn starch and enough water to combine it. Set aside.

In a deep saucepan, or in a karahi, saute onions in oil with asafetida, cumin, pepper, and curry leaves over medium heat, until translucent. Pour the tomato puree, spices, and corn starch mixture into the pan. Lower the heat and cover, stirring occasionally until sauce thickens.


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