by Akila Jayakumar
(Ooty, The Nilgiris, Tamilnadu, India)
Tomato - 6 nos
Capsicum - 3 nos
Coconut - 1/2 cup
Ginger & Garlic paste - 1 tbsp
Chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Garam masala powder - 2 tbsp
Sambar powder - 1 tsp
Hing - 1 pinch
Coriander leaves to garnish
Salt to taste
Sunflower Oil - 4 tbsp
Mustard seeds - 1 tsp
Shallot - 2 nos
Boil tomato without cutting it for 15 minutes, peel the skin and grind it to a thick puree without adding water.
Cut the capsicum and shallot. Grind the coconut. Take a tawa, add oil.
Add mustard seeds, shallot and curry leaves. Once the shallot becomes translucent add ginger & garlic paste. Fry till the raw smell disappears.
Now add the capsicum. Fry for 5 minutes. Add tomato puri and the powders along with hing and salt. Let the mixture boil till the oil separate from the curry.
Then add the ground coconut. Boil for 10 minutes. Add water if the curry is too thick.
Garnish it with coriander leaves.
This curry tastes good with dosa, chappathi, poori or rice.
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