Tomato with coconut curry.

Tomatoche Sheeray - Tomato with coconut curry.

Category: Indian/Maharashtrian/Pathare Prabhu.
Preparation time: 30 minutes.
Serves: 3 to 4

Ingredients:

Tomatoes - 3 Medium,
Onions - 2 small,
Coconut Milk - 1 Can,
Besan - Gram Flour - 4 tsp,
Geera- Cumin seeds - 1/2 tsp,
Ghee - Butter - 1tsp,
Red chilli powder - 1/4 tsp for low spice, 1/2 tsp for medium spice
Turmeric powder - 1 pinch,
Hing - Aesafoetida Powder - 1 pinch
Fenugreek/Methi seeds - 5-6
Salt - To taste,
Sugar - 1 tsp
Cilantro - for garnishing.

Recipe:
Cut tomatoes and onions -Juliane (long thin) slices and keep aside in separate containers.
In a vessel on medium flame, add ghee. Heat for a minute and add a pinch of hing, geera, methi, haldi and onions. Saute till onions start getting soft and pale. Add tomatoes, red chili powder and saute for 10 minutes, stirring continuously. While the onions and tomatoes are cooking, on the side empty one can of coconut milk in a bowl. Add 2 cans of water. 2 -1/2 cans if the coconut milk is very thick. Mix in the besan , salt and sugar . Make sure there are no lumps formed.
Once the onions & tomatoes are cooked, add in the coconut milk mixture. Stir and cook on low to medium flame till it starts boiling.Garnish with finely chopped fresh cilantro.

Serving suggestion:
Best served with plain white rice and pickle.