Tomatoes- 4 medium slices lengthwise
Green Chillies- 4 Slit into half
Curry leaves- 8-10 leaves
Shallot- 8 nos Sliced
Chili Powder- 1/4 tsp
Turmeric- 1/4 tsp
Coriander Powder- 1/4 tsp
Cumin Seeds- a pinch
Garlic- 2 cloves
Salt- to Taste
Coconut- 1
Coconut Oil- 2 tbsp
Mustard Seeds-1/4 tsp
Shallots- 5 nos sliced lenthwise
Curry leaves- 10 leaves
Method:
- Grind coconut and take out Thick milk first and thin milk secondly and keep aside.
- Paste together Garlic and Cumin seeds
- In a pan add sliced tomatoes, green chillies, Curry leaves, Shallots, Turmeric, Chilly powder, Coriander powder, Garlic and cumin paste,and salt along with the thin milk of coconut and cook in medium flame until tomatoes are cooked well.
- When it starts to become thick gravy, add the thick coconut milk and mix well and remove from flame.
- In another pan heat coconut oil and add mustard seeds, curry leaves and shallots and fry till golden and pour this over the cooked tomato gravy.
- Serve hot with Rice.
