1 Method

2 Slice the tomatoes.

3 Grind the coconut with green chilly and cumin to a smooth paste.

4 Take the sliced tomatoes, turmeric, red chilli powder, salt and the ground coconut paste in cooking bowl.

5 Add water to adjust the consistency. Cook the mix on slow fire for 10 minutes or till the tomatoes are cooked. Take care that the gravy doesn't boil and bubble. This will make the gravy watery.

6 Remove from fire. Add coconut oil and curry leaves. Close it and let the flavors mingle. Enjoy with hot rice and side of any veggie stir fir or papadam.

7 If you want to cook it as side dish then, saute the tomatoes in little oil and add the ground paste and cook. Also if you wish you can 2/3 shallots or madras onions while grinding.