You need the patties from the preceding recipe and the same pan used for browning them with its leftover oil. This is in fact a continuation of the last recipe and makes for a quick curry, good with rice, bread, and also with fried eggs and toast! So, make the preceding recipe, remove the patties from the frying pan with a slotted spatula, put them on a plate, and proceed immediately to make the curry sauce. For a simple meal, serve with a rice dish and Corn with Aromatic Seasonings.

Ingredients

　　2 tablespoons olive or canola oil

　　1 medium onion, finely chopped

　　1 teaspoon finely grated peeled fresh ginger

　　2 cloves garlic, crushed to a pulp

　　4 medium tomatoes, grated coarsely, (page 289), or peeled and then finely chopped

　　1/2 teaspoon ground turmeric

　　1/2 teaspoon salt, or to taste

　　Lots of freshly ground black pepper

　　4–5 fresh hot green chilies (such as bird’s-eye), slit halfway up, starting at the bottom end

　　Pour the oil into the same pan in which the sausage patties were fried and set on medium-high heat. When hot, put in the onions. Stir and fry the onions until they are lightly browned. Add the ginger and garlic. Stir for a minute. Put in the tomatoes and turmeric. Stir and cook on medium-high heat for 3 minutes or until the sauce has thickened and caramelized a bit. Now add 1 cup water and the salt, pepper, and green chilies. Stir and bring to a simmer. Cover, turn heat to low, and simmer gently for 5 minutes. Put the sausage patties back into the pan, in a single layer if possible, spoon the sauce over them, cover, and heat them through.

　　Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Buy the full book from Amazon.