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3 Tomatoes
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2 Shallots (small sized onions) (peeled and coursely chopped)
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2 Curry Leaves (Karhi Patta)
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½ cup Desiccated Coconut (Khopra)
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¼ tsp. Mustard Seeds (Rai)
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½ tsp. Ground Turmeric Powder (Pisi Haldi)
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½ tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
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Salt (to taste)
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½ cup Water
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2 tsp. Coconut Oil (Khopra Tail)
- Place tomatoes in a vessel along with turmeric powder, red chilli powder, salt, and water. Boil on a low flame for about 3 or 4 minutes or until tomatoes are tender and mashed well.
- Grind together the coconut, shallots, and the ½ cup of water; and add this to the tomato gravy. Allow mixture to boil for around 2 minutes.
- Heat coconut oil in a small pan. Add mustard seeds and allow them to splutter. Add curry leaves and saute for a minute. Pour this hot garnish into the tomato curry and mix well. Remove from heat.
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