INGREDIENTS:
a handful or two of fresh basil leaves, whole with large stems removed
about 12 plum tomatoes, blended
1 large cauliflower, cut into bite size pieces
1 large carrot, chopped
4-5 T ghee
1/4 t hing
1 t coriander powder
1/2 t ground black pepper
salt
PREPARATION:
1. Chaunce on medium high heat the hing, black pepper and coriander in several tablespoons of ghee (or as desired). Add the basil leaves, stir them a few seconds and then immediately add the blended tomatoes.
2. Add the vegetables.
3. Stir and cover. Cook on medium-low heat until vegetables are tender as desired. About 45 minutes..
4. Add salt, as desired.
VARIATION:
For enhanced flavor and faster cooking, stir fry a few minutes the vegetables in a frying pan in about a tablespoon or two of hot ghee. Add a splash of water, cover and cook on high until the water evaporates. Add to the tomato sauce and cook few minutes longer.
*A pinch of baking soda to the tomato sauce while cooking also helps cut down unwanted acidity, but not my favorite option.