This dish to any Malvani or a Konkani is soul food. This coconut based tomato curry is oddly satisfying when paired with hot steamed rice.
Here is the recipe---------
Coriander Seeds – 2 Tablespoons
Dry red chilies – 5-6
Coconut – Half grated
Onion- One onion sliced
Green Chilies -2-3 finely chopped
Curry leaves – 4-5
Garlic – 7-8 Cloves
Ginger – 1 Inch
Turmeric – Half a teaspoon
Asafoetida( Hing )- 1 pinch
Coriander – For garnish
Salt – as per taste
Grind a coarse powder of 2 tablespoons of Coriander Seeds + 5-6 Dried red chillies. ( Do not add water )
In this add half a grated coconut + 5-6 cloves of garlic+ small piece of ginger + half sliced onion. Grind this into a paste.
Now, in this add 2-3 roughly chopped tomatoes and once again grind all of the above into a fine paste.
In a pot heat about 3 spoons oil. In this fry 4-5 cloves of garlic chopped or whole. Add 1 green chilli split+ curry leaves+ mustard seeds + Asafoetida. Let it splutter. Then add half an onion sliced. Let it become slightly brown. Now add 1 tomato roughly chopped + salt.
Let this cook for about five mins till tomatoes soften. Then add above paste and water to adjust consistency of the curry.
Along with water add two-three Kokum.
Bring this to boil.
Add chopped coriander for garnishing.
You can add an extra tadka. ( This is optional)
In a small tadka pan take one tablespoon oil. Heat it. In it add mustard seeds + split green chillies 2 + 2 dry red chillies + curry leaves. Let it splutter and pour this over the curry when the curry is fully cooked. ( Curry should not have a raw coconut flavour, so cook accordingly)
Serve it with hot steamed rice.