Tomato – 1 kg

Chilli powder – ½ TBS

Sugar – 4 TBS

Salt – 1 TBS

Black Pepper powder – ½ TBS

Black Ealichi powder – 4 pieces

Corn Flour (Optional agent to thicken the sauce)

Yield – 400 ml

Average Serving per Head – 25 ml



  • Peel black elaichi.
  • Boil Tomatoes with elaichi peal till tomatoes soften and cracks are visible on the skin.
  • Pass through sieve. Remove and discard the skin and seeds.
  • Boil the tomato sauce
  • Crush black pepper and elaichi seeds to powder. Add this to the boiling sauce.
  • Add remaining ingredients.
  • Condense till desired consistency reached.


  • Please note: quality of tomato decides the quantity of spices.

Red pulpy tomatoes are ideal. Otherwise adjust the ingredients accordingly.

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One Response so far.

  1. Ankit Patel says:

    Hare Krsna………