Tamota ni gravy

A simple tomato sauce very closely related to classical Napolitano Sauce, showing the close relationships between cultures. This sauce is most adaptable.
By Cyrus Todiwala
Tamota ni gravy
  • Rating:
  • Serves: 2-4
  • Cook Time: 30 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 2 tbsp oil
  • 2 cinnamon sticks, or cassia bark
  • 2 large dried chillies, broken into 3-4 pieces each
  • 2 small-medium onions, chopped
  • 1 tbsp garlic ginger paste, if not available, mince together 2" piece of ginger with 2-3 garlic cloves
  • 5 tomatoes, chopped, or 1 x 400g can of chopped tomatoes
  • 1 tbsp malt vinegar, or cider vinegar
  • 1 tbsp grated jaggery, or light brown soft Muscovado sugar
  • 1.5 tsp prepared tamarind pulp
  • salt, to taste


1. Heat oil in a casserole.

2. Add the cinnamon sticks and sauté until swollen and deep brown in colour, but not burnt. Add the chillies and cook for 15-20 seconds, then add the onions.

3. Sauté until softened, but not brown, then add the ginger garlic paste and sauté for a further minute or so. Then stir in the tomatoes.

4. Add the vinegar, jaggery and tamarind.

5. Cover and simmer for 15-20 minutes, stirring occasionally until thick.

6. Taste and add salt and more vinegar or jaggery to taste.

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