This recipe is from Lakshmi Nair’s magic oven cookery books. I have modified the recipe a bit; I haven’t used garam masala as suggested in the original recipe but used few fresh curry leaves instead. It tasted great with rice.
Tomato – 4 medium ( I used 2 big beef tomatoes), cut each tomato into 6 pieces
Cumin seeds – 1/2 tsp
Fenugreek seeds – 1/2 tsp
Onion -1 medium, chopped long & thin
Ginger – a small piece, chopped
Garlic – 2 big cloves, chopped
Curry leaf – 2 sprigs
Red chilly powder – 11/2 tsp / to taste
Turmeric powder – 1/2 tsp
Coriander powder – 11/2 tsp
Coconut oil – 2 tbsp
Water – 11/4 cups
Coconut milk powder – 2 tbsp ( bit heaped)
Sugar – a generous pinch
Heat the oil & splutter the cumin seeds, add the fenugreek seeds & fry.
Stir in the chopped onions, ginger, garlic & a sprig of curry leaves. Saute till the onion turns brown. Add all the masala powders & fry for a minute.
Add the tomatoes & 1/2 tsp of salt; fry on medium high heat for 2 minutes. Add the water & bring to a boil. Check for salt & add more if needed. Cover cook on medium low heat for 7 minutes.
Mix the coconut milk powder with 1/8 cup of water & pour this into the curry. Bring to a slow boil & cook for 2 minutes more. Finally add the remaining sprig of curry leaves, & sugar; remove from heat.
Keep covered so that the gravy will absorb the flavour of the curry leaf.