Ingredients:

• 4 big ripe Tomatoes
• 4 small Bay Leaves
• 2 Cloves of Garlic sliced
• 1 tsp – Ghee
• 2 tbsp – Corn starch
• 1/4 cup – Milk
• Salt and pepper as required

Method:

1. Boil tomatoes in the pressure cooker and when it cools, put it in a blender and puree it.
2. In a pan, add ghee, bay leaves and garlic and fry for a few seconds.
3. Put in the tomato puree and allow it to boil for a couple of minutes.
4. Mix the corn starch and milk and see to it that it does not have any clumps in it, and then add to the pan.
5. Add salt and pepper just before serving.

Recipe courtesy of Usha Venkatesh