I saw this recipe in curryworld…..little different from my usual tomato curry as this is without yogurt and also includes coriander powder. A keeper!
Thakali Thengapal Curry (Tomato with Coconut Milk)
Recipe source: Curryworld
2 large tomatoes sliced
1 large onion sliced
2 green chilis slit
1 tsp ginger slices
1 spring curry leaves
¼ tsp turmeric powder
½ -1 tsp chili powder
1 tsp coriander powder
¾ cup hot water
¾ – 1 thick cup coconut milk
½ tsp mustard seeds
2 tbsp oil
Salt to taste
Heat oil in a pan and add mustard seeds.
When it splutters, add onion, green chili, ginger and curry leaves.
Saute till onions become translucent.
Add coriander, turmeric and chili powder and mix well.
Add tomatoes and salt and stir to mix properly.
Add water and cook covered for few minutes.
Don’t mash the tomato pieces while stirring.
Lower the flame and add coconut milk.
When it starts to simmer take off fire.
Serve with rice.