Halwai December 10, 2019

Ingredients:

• 1 tbsp -oil
• 1 onion, finely chopped
• 2 Tomatoes, cut each Tomato into 4 pieces
• 1/2 tsp – salt (or to taste)
• For Coconut paste:
• 45 g – (3 tbsp) – grated Coconut
• 1 tbsp – water
• 3/4 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• For seasoning:
• 2 tsp – oil
• 1 tsp – Mustard Seeds
• 1/4 tsp – Jeera ( Cumin seeds )
• 1/2 tsp – Methi seeds (fenugreek seeds)
• 1- spring Curry leaves (6 Curry leaves)

Method:

  1. For coconut paste:
  2. Make a fine paste of grated coconut, turmeric powder and red chilli powder.
  3. Add 1 tbsp water (very little water) when making the paste and keep aside.
  4. In a pan, heat oil and add finely chopped onions and fry till golden brown and crisp on a low to medium heat.
  5. Add tomato pieces and salt to taste. Do not add water.
  6. Cover with a lid and cook on a low to medium heat for 8 -10 minutes or until the tomatoes soften.
  7. Add coconut paste, stir well (adjust with 2 – 3 tbsps of extra water if you require) and cook again for 5 minutes on a low heat or until the tomatoes are well blended with coconut paste / fragrant (gravy is medium thick in consistency).
  8. Serve as a side dish with dosa (polo) / rotis / rice.
  9. For seasoning:
  10. Heat oil in a frying pan add mustard seeds.
  11. When they splutter, add jeera, methi and fry for 1 – 2 minutes or until fragrant.
  12. Add curry leaves and saute for 2 – 3 minutes until fragrant.
  13. Pour the seasoning over tomato santosh and mix well. Serve with rice.
  14. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya