6 med. size tomatoes - whole boiled in water for 7-8 min.
100 ml coconut milk (depends on taste )
1tsp chili powder
1tsp (cumin + coriander powder)
1tsp ginger garlic paste
1 tsp turmeric powder
1tsp mustard seeds
1 tsp cumin seeds
pinch of asofoetida
6-7 curry leaves
fresh coriander for garnishing
1tbsp oil
pinch of sugar
salt to taste
Procedure:
1) Grind the tomatoes.
2) In the pot add oil ginger garlic paste, cumin- coriander powder, turmeric, chili powder, asofoetida and fry for few seconds.
3) Add the tomato puree with salt and sugar. Boil for 2min.
4) In another small pot heat oil add cumin seeds, mustard seeds, curry leaves and few chopped garlic cloves and asofoetida. Fry for few seconds and add to the boiling tomato curry.
5) Serve with rice or can have in Winter as soup.
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