Ingredients:

• 1 kg – Tomato
• 1 litre water
• 1 inch piece Ginger
• 1 tsp – Red Chilli powder
• 1.5 tsp – Sugar
• 1.5 cup – scraped fresh Coconut
• 2 tbsp – coriander leaves, chopped
• For Tempering:
• 2 tbsp – Ghee
• 1 tsp – Cumin seeds
• 7 or 8 Curry leaves
• 1 pinch Hing
• Salt to taste

Method:

1. Peel ginger, wash well. Peel garlic.
2. Grind ginger and garlic to a fine paste along with coconut.
3. Wash tomatoes and cut into quarters.
4. Boil tomatoes along with water, ginger, garlic, coconut paste and cook until mashed well.
5. Take off the heat and strain it.
6. Add red chilli powder, salt and sugar to the strained mixture.
7. Bring it to a boil. Remove and keep aside.
8. Heat ghee in a pan, add cumin seeds, brown them and then add curry leaves and hing.
9. Cook for a moment.
10. Add this to the cooked tomato. Mix well.
11. Serve hot garnished with chopped coriander leaves.