TOMATO KURUMA

INGREDIENTS:

Tomatoes - 3, red and ripe, finely chopped
Onion - 1 large, finely chopped
Ginger garlic paste - 1/2 tsp
Cloves - 2
Cinnamon stick - 1/2"
Bay leaf - 1
Red chili powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Curry leaves - a sprig
Cooking oil - 1 tbsp

GRIND THE FOLLOWING:

Coconut - 1/4 cup, grated
Green chilies - 3
Fennel seeds - 1/2 tsp (saunf/sompu)
Khus Khus - 1/2 tsp (poppy seeds/gasagasa)

PREPARATION METHOD:

Heat oil in a heavy bottomed cooking vessel. Add cloves, cinnamon stick, bay leaf and curry leaves and allow to sizzle for a few seconds. Add the chopped onions and saute for 4 mts.

Add the ginger garlic paste and saute for 4 mts. Add turmeric powder, red chili powder and salt. Mix well.
Add chopped tomatoes and saute for 9-10 mts on low to medium flame with lid.  

Add the ground paste along with a cup of water and bring to a boil. Reduce flame and simmer till the gravy thickens. 
Turn off heat and serve warm with dosa ,idly.