Ingredients vegetarian 4 servings

• 2 cups tomato pieces
• 1/2 cup chopped onions
• few curry leaves
• 1 1/2 tsp chilli powder
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp ginger-garlic paste
• 1/2 cup coconut paste with fennel seeds
• 1 1/2 tsp salt
• 1 cup water
• 2 tsp refined oil
• few coriander leaves-for garnishing

Directions

1. Heat oil in a kadai,saute cumin seeds,chopped onions ,curry leaves and ginger-garlic paste and fry till golden brown.
2. Add chopped tomatoes,turmeric powder,salt and chilli powder and saute for 2 more mins.
3. Add coconut paste,water and cook for 4 mins till done.
4. Garnish with coriander leaves .
5. Serve hot with rice or idlis or other indian breads.

Comments

christy gerald

Sorry, the coconut paste added should be 3 tbsp ground with either fennel or cumin seeds so that this tomato masala can be either fennel or jeera flavoured.

christy gerald

Here,the added coconut pate should be 3 tbsp and it should be made thick not as watery Korma.Mr.Padmanabhan,We used to add a ground masala of Seven spices(1-cinnamon stick,1-green cardamom,1-clove,2 tsp saunf,2 tsp kuskus,5 cashewnuts,1/2 cup grated coconut with 1/2 cup water) to any korma.Few mint leaves also should be added to the korma along with few coriander leaves.

N.ANANTHA PADMANABHAN

It is nothing but tomato kurma