Coconut Milk Tomato Curry

Coconut Milk Tomato Curry (Tomatochi Sheer)

Ingredients

Coconut - 1
Turmeric Powder - ½ teaspoon
Red Chilli Powder - ½ teaspoon
Sambar Masala - ½ teaspoon
Chikpea Flour - 2 tablespoons
Asfoetida - A pinch
Onions - 2 Medium
Tomatoes - 5 Medium
Sugar - 2-3 teaspoons
Salt - To taste
Oil - 2 tablespoons

Procedure

Grate the coconut. Extract coconut milk from the grated coconut.
Finely chop the onions and chop the tomatoes in slightly large pieces.
Heat oil in a vessel, add the asfoetida (hing) and then the finely chopped onions, sauté for a few minutes. Then add the chopped tomatoes, turmeric, sambar masala, chilli powder, salt and little water and cook till the tomatoes are soft. Now add the chickpea flour to water and make a paste and add to the coconut milk and mix thoroughly. Now add this to the tomatoes and bring to a boil till the consistency is thick. Add the sugar. Serve with rice or phulkas or have it as a soup.