Ingredients:

• 3 – large ripe tomatoes, chopped
• 1 – onion, chopped
• 1 tbsp – Corn flour
• 1 cup – Milk
• 2 cups – water
• salt and pepper to taste
• 2 tbsp – Butter

Method:

1. Boil the tomatoes and onion in 2 cups of water until the tomatoes are well cooked.
2. Cool and puree in a blender. Keep aside.
3. Mix the corn flour with milk.
4. Heat butter in a pan and add the corn flour paste. Fry briefly on low heat.
5. Mix in the tomato puree, salt and pepper and simmer on low heat for 3-4 minutes. Serve hot.
6. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White