Sausage Aur Tamatar Tarkawala (Sausage in Tomato Gravy)


Sausage Aur Tamatar TarkawalaI am back with another recipe to tease your taste buds. This a sausage recipe that is cooked in tomato gravy. My mother used to cook this for us, and my siblings and I used to relish the taste and eat it with Fiji long loaf bread. Using the bread to mop the tomato gravy sauce  and practically wiping the plate clean. Ha! the tasty Fiji long loaf  bread how much I miss eating it. As I write this I am reminiscing about the days when for the afternoon tea my mother used to buy the fresh long loaf  from the bakery, cut it into thick slices and covered it with thick dollop of butter and served it with a sweet milky tea. Just makes my mouth water lol. Ha! Memories of by gone days ….. Now back to the recipe. This recipe is really simple to make and can be eaten for breakfast, lunch or dinner. It is best eaten with bread. Do try this recipe out and leave comments to let me know how it turned out for you. Enjoy.


6-8 Chicken Sausages

1 Canned Roma Tomato

1 Onion

1-2 Garlic

1-2  Green Chillies

1 tsp Salt

1 tsp Sugar

1-3 tablespoon Oil


Boil some water in a big pot. Once the water starts to boil, add the sausage and let it cook slowly on low heat until the sausage is fully cooked. Once the sausage is fully cooked drain the water and keep the sausage aside to cool down.  Now prepare all the  other ingredients for cooking. Peel the onion and sliced them finely, peel and chop the garlic into small fine pieces and finally chop some green chilies. Now cut the cooled sausage meat into a bite size pieces. Take a wok/Indian karahi and put it on the stove. Turn the stove on and add the oil to the wok. When the oil starts to get hot, lower the heat and add onion, garlic and chilies. Sauté everything until the onion have turned translucent in colour.  Now add the canned tomato, salt and sugar and cooked the sauce until a layer of oil can be seen on top of the sauce.  Now add the sausage and cook it for 10-15 minutes. The Sausage Aur Tamatar Tarkawala should be ready when the sauce gravy has thicken a bit and the sausage has absorbed the tomato sauce. Once ready, eat it with fresh bread such as Vienna long loaf bread or Italian crusty bread.

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