Ingredients:

• 3-4 Large tomatoes
• 4 Green Chillies
• 1 Large Onion
• 1 Big Piece of Ginger
• 3/4th cup Grated Coconut (standard cup)
• 1 teaspoon Turmeric
• 1 spoon Chili Powder
• Salt to Taste

For Garnishing

• 1 table-spoon Oil
• 1 spoon Mustard
• Curry Leaves
• 1 spoon Black Gram

Method:

Cut the green chillies and onion into small pieces and keep aside for later. Similarly, grind the coconut with the ginger piece and cut the tomatoes into small pieces. Place the frying pan on the stove and put 1 table spoon of oil into it. When it becomes hot, put mustard seeds, curry leaves and black gram into the pan. When the mustard seeds start crackling and the black gram changes color, add onion and green chillies into it.

When the onion becomes brown, put the tomato pieces into the pan. To this, add turmeric, salt, chilli powder and half a cup of water.  After 10 minutes, add the ground coconut and ginger mix to the tomatoes in the pan and let it boil. When the gravy becomes thick, remove the pan from the stove and there we have it!

Tomato Curry ready to eat. This curry goes really well with chappatis (Indian Bread). Hope you liked today’s recipe. Do let me know what you think