Ingredients vegetarian 2 servings

• 5 large Ripen Tomatoes
• 1 cup grated Coconut
• 1 tsp Red chilli powder
• 1 tsp Cumin seeds (jeera)
• 1 tsp Mustard seeds
• 2 tblsp Ghee (Clarified butter)
• 5 cloves Garlic
• 1 tsp Jaggery 
• 2 Green Chillies (slit length wise) 
• a pinch of Asafoetida (Hing)
• 2 tblsp chopped Cilantro (Coriander leaves)
• 1 sprig Curry leaves
• Salt to taste 

Directions

1. In a kadai, add Tomatoes, little Salt, Red chilli powder & enough water. Boil until the tomatoes turn soft. Make puree of the tomatoes & keep aside.  
2. Grind Coconut, Cumin seeds & Garlic together with little water.
3. Heat Ghee in a kadai. Add Asafoetida & Mustard seeds.
4. When the seeds splutter, add Green chillies, Curry leaves & Tomato puree. Mix well & boil for 2 mins.
5. Add the Coconut paste & Jaggery, adjust Salt & simmer for 15 mins.
6. Serve hot with chopped Cilantro. 

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