Tomato Curry

• 4 large tomatoes
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seed
• 1 green chili, chopped
• 5 -6 curry leaves
• 2 cloves
• 2 tablespoons chickpea flour
• 1/4 teaspoon turmeric powder
• 2 teaspoons red chili powder
• 1 pinch asafoetida powder (hing)
• 2 tablespoons jaggery, grated (palm sugar)
• 2 tablespoons oil
• salt, to taste
• 1 tablespoon chopped coriander

1. Roughly chop the tomatoes and cook them with 1/2 cup of water for about 10-15 minutes.
2. Cool and liquidize in a food processor to get a smooth puree. Keep aside.
3. Heat the oil in a saucepan and add the mustard seeds and cumin seeds. When they crackle, add the green chilli, curry leaves, cloves and chickpea flour and cook for 2-3 minutes.
4. Add the turmeric, chilli powder, asafoetida and pureed tomatoes with 2 cups of water and cook on a medium flame, stirring continuously.
5. When the curry comes to a boil, add the jaggery and salt and simmer for another 5 minutes. Remove from fire.
6. Garnish with coriander and serve hot with rice.

tomatoes, mustard seeds, cumin, green chili, curry, cloves, chickpea flour, turmeric powder, red chili powder, asafoetida powder, jaggery, oil, salt, coriander

Taken from www.food.com/recipe/tomato-curry-421588 (may not work)