Tomato Santosh (with seasoning and without jaggery)
A tasty curry with tomatoes & coconut paste. Best with Dosa / Rotis / Rice.
You will need
1 tablespoon oil
1 onion, finely chopped
2 tomatoes, cut each tomato into 4 pieces
½ teaspoon salt (or to taste)
For coconut paste:
45 g (3 tablespoons ) grated coconut
1 tablespoon water
3/4 teaspoon red chilli powder
¼ teaspoon turmeric powder
Make a fine paste of grated coconut, turmeric powder and red chilli powder. Add 1 tablespoon water (very little water) when making the paste. Keep aside.
In a pan, heat oil. Add finely chopped onions and fry till golden brown and crisp on a low to medium heat. Add tomato pieces and salt to taste.Do not add water. Cover with a lid and cook on a low to medium heat for 8 -10 minutes or until the tomatoes softens.
Add coconut paste, stir well (adjust with 2 – 3 tablespoons ofextra water if you required) and cook again for 5 minutes on a low heat or until the tomatoes well blended with coconut paste / fragrant (gravy is medium thick in consistency) Serve as a side dish with Dosa (Polo) / Rotis / Rice.
2 teaspoons oil
1 teaspoon mustard seeds
1/4 teaspoon jeera ( cumin seeds )
½ teaspoon methi seeds (fenugreek seeds)
1 spring curry leaves (6 curry leaves)
Heat oil in a frying pan. Add mustard seeds. When they splutter, add jeera, methi and fry for 1 – 2 minutes or until fragrant.. Add curry leaves and saute for 2 - 3 minutes until fragrant. Pour the seasoning over tomato santosh and mix well. Serve with rice.