Tomato koorma

INGREDIENTS :

4 fully ripe tomatoes finely chopped

2 finely chopped onions

2 tbsp oil

1 tsp ginger garlic paste

2 slit green chillies

1/2 tsp turmeric/haldi powder

1 tsp coriander/ dhaniya powder

2 tsp red chilli powder

1 tsp kasuri methi / dried fenugreek leaves

Salt to taste

Pinch of sugar

Chopped coriander leaves.

For the masala paste:

1 tsp khus khus/ poppy seeds

12 cashew nuts

1/4 cup milk

2 tbsp fresh coconut gratings

Soak poppy seeds and cashew nuts in the milk for 20 minutes. Later, grind it with coconut gratings into a smooth paste and keep aside.

PROCEDURE:

• Heat oil in a pan, add chopped onions, and sauté until they turn transparent.

• Add slit green chillies and ginger garlic paste, and fry till the raw smell disappears.

• Add chopped tomatoes and cook till they turn mushy. Add all the spice powders, salt and sugar. Give a good mix and cook till the oil floats on the sides of the pan.

• Now, add water to adjust the consistency of the gravy as per your taste. Add kasuri methi and let it boil for 5 minutes.

• Turn off the flame and garnish with chopped coriander leaves.

• Serve hot koorma with dosa, roti, naan or ghee rice.