Tomato Curry

Ingredients:

4 Ripe tomatoes

3 cloves of Garlic (peeled and sliced)

2 strands of curry leaves

3 Dry red chillies (Deseeded and torn into 2)

1/4 tsp Mustard seed

1/2 tbsp Chilli powder

A pinch of hing (perunkayam)

3 tbsp Freshly grated coconut

1/4 cup cooked Chana dhal

1 tbsp Gingerly oil

Salt to taste

Few stalks coriander leaves to garnish

Method:

• Boil the tomatoes with a cup of water for about 15 mins, till the skin starts to break up. Cool the content and smash well with hands. Remove the tomato skin and keep aside.
• Grind the freshly grated coconut with a few splashes of water into a fine paste.
• Heat the oil in a pan and add the mustard, garlic, curry leaves and dry chillies. Stir fry for 2 mins.
• Then add the chilli powder, stir for a min and add the tomato pulp and Chana dhal. Keep the stove on medium low flame.
• When the oil separates and comes on top, add the grinded coconut paste and cook for 5 more mins on low flame.
• Serve the spicy tomato curry garnished with coriander leaves.