Ingredients:
Tomato – 4 (Cubed)
Onion – 1 big / 2 small (Thinly sliced)
Ginger – 1 big piece (Crushed)
Green chilly – 4 (Slit open)
Curry leaves
Turmeric powder - ¾ tbsp
Salt
Grated coconut – 3 handfuls / ¼ of a coconut
Cumin seeds – 1 tsp
Dry red chilly – 12 / Red chilly powder - 1¼ tbsp
For tempering:
Coconut Oil
Mustard seeds - 1 tsp
Fenugreek - ½ tsp
Dried red Chillies
Shallots
Curry leaves
Turmeric powder - ¼ tbsp
Red chilly powder - ¼ tbsp
Steps:
Grind coconut along with cumin seeds and dry red chilly adding some water to a fine paste.
Add tomato, onion, ginger, green chilly, curry leaves, turmeric powder, ground coconut paste, enough water for the gravy and salt to a clay pot.
Cover and bring it to a boil.
Let it cook for another 10 minutes.
Switch off.
Heat oil in a pan for tempering.
Add mustard seeds and let it splutter.
Add fenugreek.
Add dry red chilly.
Add shallots and curry leaves.
Once it starts to turn golden, add turmeric powder and roast on low flame.
Add red chilly powder and roast on low flame.
Switch off and add this to the curry.
Leave it covered for a minute.
Serve with rice, roti, appam, bread or rava upma.
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