Use this Indian-spiced tomato sauce in Gujarti Eggplant and Sweet Potato “Lasagna.”

　　

Ingredients

Makes about 2 cups

　　1 1/2 pounds tomatoes, coarsely chopped

　　3 tablespoons canola oil

　　1/2 teaspoon black or brown mustard seeds

　　1/2 teaspoon cumin seeds

　　1/4 teaspoon fenugreek seeds

　　1/8 teaspoon asafetida

　　1/2 teaspoon ground turmeric

　　1 teaspoon deggi mirch

　　1 1/2 teaspoons ground coriander

　　3/4 teaspoon ground cumin

　　1 1/2 teaspoons finely chopped fresh ginger

　　1/2 teaspoon finely chopped fresh Thai green chile

　　2 tablespoons tomato paste

　　2 teaspoons salt

　　1 tablespoon sugar

　　

Step 1

In a food processor, puree the tomatoes.

　　

Step 2

In a heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat until it shimmers. Add the mustard seeds, cumin seeds, fenugreek seeds, and asafetida and let the seeds crackle. Stir in the pureed tomatoes, turmeric, deggi mirch, coriander, cumin, ginger, and green chili. Simmer vigorously for 15 minutes, stirring occasionally, to reduce the mixture to the consistency of thick marinara sauce.

　　

Step 3

Reduce the heat to medium and stir in the tomato paste, salt, and sugar. Cook for 5 minutes, stirring occasionally, to make the masala a little thicker. If not using right away, cool to room temperature. Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

　　From Rasika: Flavors of India © 2017 by Ashok Bajaj and Vikram Sunderam. Reprinted with permission by Ecco, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.