Tomatoes in a Coconut gravy

It was just one of those days packed with work and no time or energy to make an elaborate dinner. That's when one of these quick gravy recipes come in handy. One such is this Tomato curry, simple yet flavorful and comes together in minutes. Also happens to be hubby's favourite.

You will need:

4 medium sized Tomatoes, cubed

1 large onion, sliced

1 tbsp Oil

1 tsp Mustard seeds

1 tsp Urad Dal

1 tsp Chana Dal

A few curry leaves

Fresh chopped cilantro for garnish

½ tsp Tamarind paste

A small piece of jaggery

Salt to taste

To grind into a paste:

2 tbsp Split dalia ( Hurgadale)

6 Byadige red dry chillies (for color)

4 Guntur red dry chillies (for heat)

½ cup fresh grated coconut

Powder the dalia and dry red chillies first. Then add the coconut and little water and blend to a smooth paste. Set aside.

Heat oil in a pan. Add the mustard seeds and when it begins to splutter, add the urad and chana dals. Saute for a few seconds and then add the curry leaves and sliced onions. Saute till the onions are soft then add the tomatoes. Cook until tomatoes are soft but not mushy. Stir in the ground prepared paste, the tamarind paste and jaggery. Season with salt and add ½ cup of water. Combine and bring to a boil on medium heat. Simmer for 6-8 minutes on low heat . If the curry is getting too thick, add more water to achieve required consistency. Garnish with chopped cilantro.