3 large tomatoes
2 medium onions chopped
1 green chili slit
1 sprig curry leaves
¼ to ½ tsp. mustard
¼ to ½ tsp. cumin
Pinch of hing (optional)
1 tsp. red chili powder
1 tbsp. roasted white sesame seeds (optional)
¼ cup thick coconut milk (optional)
Oil 1 to 2 tbsp Or as needed
Salt to taste
. Make a fine powder of the roasted sesame seeds. Set this aside
. Boil tomatoes for 3 to 4 minutes, for the skin to loosen.
. Once cool, remove the skin and discard. Discard the core as well and chop the tomatoes.
. Add oil to a pan and heat it. Add cumin and mustard, when they begin to sizzle add curry leaves, green chili and hing.
. Add chopped onions, salt and fry lightly till they turn pink. Add the chopped tomatoes, turmeric.
. Fry for about 3 to 4 minutes. You can cook covered till the tomatoes turn soft and mushy.
. Add red chili powder, sesame seeds powder. Mix and cook for one to two minutes.
. Add coconut milk and stir. When the curry begins to bubble up, switch off the stove. Cooking for longer will curdle the curry.
. Tomato curry is ready. Serve with steam rice or roti.
Note: You can directly chopped the tomatoes in to small pieces with the skin instead of boiling and peeling off the skin.