Tomato Sauce (JDK)

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Preparation Time: 5 mins.
Cooking Time: 10 mins.
Makes approx. 2 cups.
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2 cups chopped tomatoes
1/2 cup peeled and cubed bottle gourd (doodhi / lauki)
3 tbsp sugar
1/2 tsp chilli powder
1 tbsp cornflour mixed with 1 tbsp water
2 tbsp vinegar
salt to taste

To be tied in a muslin cloth to make a small spice bag (potli)
1 " piece cinnamon (dalchini)
2 bayleaves (tejpatta)
4 cloves (laung / lavang)
4 black peppercorns (kalimirch)

1. Combine the tomatoes, white pumpkin, sugar, chilli powder and salt and blend to a smooth purée in a blender using about ¼ cup of water if required.
2. Strain and boil the strained liquid in a vessel along with the spice bag.
3. When the sauce starts thickening, add in the cornflour mixture and vinegar.
4. Cook till the mixture resembles a smooth sauce.
5. Cool and use as required. This sauce can be stored refrigerated for upto 15 days.