Ingredients:

• Oil for frying – 2 tbsp
• Yellow Onions – (2 medium, sliced thin)
• Green Tomatoes – (6 medium sliced length-wise into strips)
• Tamarind paste – a pint (optional – only if the green Tomatoes are not sour)
• Grated Coconut – (8-10 tbsp)
• Cumin seeds – 1 tsp
• Green chilli – 3 (medium hot)
• Red Chilli – 2
• Curry leaves
• Coconut oil – 1/4 tsp

Method:

1. Fry the green tomatoes in 1 tbsp oil till soft and light brown. Set aside.
2. Fry the yellow onions in 1 tbsp oil till golden brown.
3. Mix the above two and add little water. (Add the tamarind paste only if the tomatoes are not sour. Tender ones are usually sour.)
4. Add turmeric and salt to taste. Cook in low fire.
5. Grind grated coconut, cumin seeds, green chilli and the red chilli to a paste adding very little water. (Do not grind it to a fine paste.) Add the above paste to the green tomato-onion mixture.
6. Stir and cook in low flame for 5 minutes.
7. Add curry leaves, 1/4 tsp of coconut oil and mix. Remove from fire.
8. This dish goes well with chapattis or with rice and sambar.

Recipe courtesy of Sify Bawarchi