Tomato Santosh (with seasoning & without jaggery)

Tomato Santosh (with seasoning and without jaggery)

A tasty curry with tomatoes & coconut paste. Best with Dosa / Rotis / Rice.

Serves: 3

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

Method

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.

For seasoning:

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)

For seasoning:

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.