Tomato Curry with Coconut Milk - India

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Tomato Curry with Coconut Milk - India

 

2 pounds ripe tomatoes

1 tsp. cumin seeds, ground

1 tsp. red chilli powder

1/4 tsp. turmeric powder

1/2 tsp. mustard seeds

1/2 tsp. cumin seeds

1 or 2 whole dried red chillis

1 coconut, fresh

1 tsp. gram flour

 

Pressure cook the tomatoes with 1 cup of water or boil until soft. Drain the

juice into a sauce pan. Boil the juice and add cumin powder, red chilli powder

and the turmeric powder. Bring to a boil. Grind the coconut in a grinder along

with some water. The water will turn milky. Strain and remove the water from the

coconut and pour it into the vessel containing the boiling tomato mixture. Boil

the mixture till it thickens. Add the gram flour mixed in a little water. Cook

for a little more time. Remove from fire. Pour some ghee, butter or margarine in

a frying pan and heat it. Add the cumin seeds, mustard seeds and the dried red

chillis. Pour over the prepared tomato curry.