Ingredients:

* 3 Tomatoes
* 2 Shallots (small sized onions) (peeled and coursely chopped)
* 2 Curry Leaves (Karhi Patta)
* ½ cup Desiccated Coconut (Khopra)
* ¼ tsp. Mustard Seeds (Rai)
* ½ tsp. Ground Turmeric Powder (Pisi Haldi)
* ½ tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
* Salt (to taste)
* ½ cup Water
* 2 tsp. Coconut Oil (Khopra Tail)

Methods:

1. Place tomatoes in a vessel along with turmeric powder, red chili powder, salt, and water. Boil on a low flame for about 3 or 4 minutes or until tomatoes are tender and mashed well.

2. Grind together the coconut, shallots, and the ½ cup of water; and add this to the tomato gravy. Allow mixture to boil for around 2 minutes.

3. Heat coconut oil in a small pan. Add mustard seeds and allow them to splutter. Add curry leaves and saute for a minute. Pour this hot garnish into the tomato curry and mix well. Remove from heat.

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