This tomato curry is good for rice and chapathi also
Ingredients:
1 tbsp oil
1 medium onion (chopped)
1 green chilli
1 tsp cumin
1/2 tsp turmeric powder
1/2 tsp garam masala
1/2 tsp chilli powder
4 ripe tomatoes (chopped)
2 cups water
Salt to taste
1/2 cup coconut
7 cashews
1 tbsp mustard seeds
1/2 tsp fenugreek seeds
4 dry chillies
Preparation
Heat oil in a pan and add cumin seeds. Once cumin seeds crackle, add chopped onions and saute until golden brown.
Add green chilli and saute for a few more minutes. Add turmeric powder, garam masala, and chilli powder. Saute for a few more minutes. Add ripe tomatoes and cook until they soften. Add water and cook until tomatoes are cooked through. Make sure the water evaporates completely. Add salt and saute for a few more minutes. Grind coconut and cashews in a mixer to make a paste. Add coconut paste to the curry and cook until it is cooked through. Heat oil in a pan and add mustard seeds. Once mustard seeds crackle, add fenugreek seeds and dry chillies. Saute for a few more minutes. Add this tempering to the curry.Serve hot with rice or roti.
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