Ingredients:

• 5-6 – dry Red Chillies
• 6 Cloves – Garlic
• 2 tsp – Red Chilli powder
• 2 tsp – Tomato paste/puree
• 1/2 tsp – salt
• 4 tsp – oil
• 1/4 cup – water

Method:

1. Grind red chillies and garlic coarsely.
2. Add tomato paste and red chilli powder to this along with 1/4 cup water.
3. Heat 2 tsp of oil in a wok, add this paste and cook.
4. Add salt, when it comes to a boil.
5. Simmer and cook covered on a slow fire till the oil separates from the gravy.
6. Remove from stove and add 2 tsp of oil.
7. Leave covered for 5 mins.
8. Serve with ghee rice.

Recipe courtesy of Rama Ravichandran