• Sugar (Cheeni) - 100 gms per 1 kg vegetable pulp
• Pumpkin - 1/2 kg
• Potatoes - 250 gms
• Carrots (Gajar) - 250 gms
• Onion - 20 gms, finely chopped
• Garlic (Lasun) - 2 gms, finely chopped
• Ginger (Adrak) - 20 gms, finely chopped
• Whole garam masala - 5 gms (1/2? Cinnamon (Dalchini), a big cardamom and 5
• Cloves (Lavang) tied together in a single muslin bag)
• Salt (Namak) - 20 gms
• Red chili pepper (Lal Mirchi) - 2 to 3 gms
• Glacial acetic acid - 2.5 gms
• Sodium benzoate - 1 gm per kg of vegetable ketchup
• Tomato red color - 1 pinch
• Tamarind (Imli) - 100 gms

Remove all the top seed and the thread – like portion of the pumpkin after peeling off the green area.Slice the pumpkin.
Peel the carrots and potato and cut them into small pieces.

Now cook all the vegetable together adding an equal quantity of water along with ginger, garlic and onions or add just enough water to cover the vegetables. Also add the muslin bag of spices.

Cook the carrots till it becomes tender.

Then mash the vegetables and strain the mixture using a strainer. Add water to the vegetables so that you can strain more easily.

Soak tamarind in water, about a half mug, for sometime. Strain this pulp as well and mix with the strained vegetable pulp.

Now add sugar and color to the resulting pulp and cook till it thickens further.

The sauce can be tested using a plate after removing it from the flame.

If the sauce is done pour it into bottles that are sterilized.

by Pak101.com (few years ago!) / 1088 views