By Devi Poojari
Half a cup of lobiya, soaked overnight and cooked 1 cup vegetable stock or water + 1 stock cube 1 teaspoon soy sauce 3 tablespoons tomato puree (fresh or canned) 1 tablespoon tomato paste (optional) 1 tablespoon lemon juice or vinegar ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon chilli flakes (add more if needed) ½ teaspoon black pepper 1 teaspoon sugar Salt to taste 2 teaspoons corn flour 2 tablespoons water
In a saucepan, add the vegetable stock, tomato puree, tomato paste, soy sauce, vinegar and stir well. As the liquid begins to warm up in the pan, add in the spice powders, black pepper, sugar and salt.
Stir for a minute or two until the mixture thickens to a ketchup-y consistency and serve warm. If not using immediately, refrigerate in an air-tight container and store in the fridge for up to a week.
Image Credit: delish.com