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4 medium onions -- finely chopped
1/3 cup canola oil
1/4 teaspoon cumin seeds
2 medium tomatoes or 2 cups canned -- chopped
Heat oil in heavy saucepan. Add cumin seeds.
When seeds start to burst, add onions and cook on high for 5-7 minutes.
Turn heat down and cook until turns brown, but does not burn.
Add tomatoes and cook on low for 15 minutes. The mixture will separate from the oil. Remove, cool and store or continue with recipe.
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