Ingredients
| 2 | Onions, (medium sized) |
| 2 cloves | Garlic |
| 400 g | Tomato puree, (or use fresh) |
| 2 | Green chillies, (small) |
| ½ cup | Oil |
| ½ cup | Besan (chickpea flour), (or shiro powder) (Main) |
| 1 ½ cups | Water |
| 1 | Salt |
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Directions
- Puree the onions and garlic. Spoon into a hot dry pan and cook, stirring for approximately 10 minutes or until they begin to colour.
- Add the pureed fresh or tinned tomatoes, chilli and oil. Cook over a medium heat for five minutes, then gradually whisk in the flour. The shiro will thicken quickly.
- Whisk in a little water at a time and continue cooking for 10 minutes or until a thick, gravy like consistency has been reached. Add salt to taste.
