1 cup of grated coconut
6 cloves of garlic
1 tspn of cumin seeds cumin seeds
3-4 green chillies
¼ cup coriander leaves
5-6 large sizedripe tomatoes
2-3 tblspns sugar
Salt to taste
½ tspn of red chilli powder
2 tblspns of ghee
1 tspn of mustard seeds
A pinch of asafoetida
8-10 curry leaves
Make a paste of grated coconut, garlic cloves and cumin seeds. Slit green chillies into two. Chop the coriander leaves.
Wash, chop tomatoes roughly and add salt and red chilli powder. Transfer it to a pan and add three cups of water and bring it to a boil.
Simmer for fifteen minutes and puree when it is a little cool.
Heat ghee in a pan and add mustard seeds, asafoetida and curry leaves. And pureed tomatoes and slit green chillies and bring it to a boil and add sugar.
Add coconut and spice paste. Cook on a low heat for ten minutes. Correct seasoning.
Serve hot, garnished with chopped coriander leaves.