* Always use ghee or vanaspathi with or instead of oil, which gives a good flavour to the gravy. If oil alone is used, it does not get separated easily from the ground mixture, as ghee separates from it.
* Fry the ground masala in reduced flame, so that it retains its colour and taste.
* Little plain sugar or caramelised sugar added to the gravy makes it tasty.
* When tomatoes are not in season, tomato ketchup or sauce can be successfully used in the gravies.
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