Ingredients:
500 gms Tomatoes, grated
2 cups thin Coconut Milk
1 cup thick Coconut Milk
few Curry leaves
few Coriander leaves
1/2 tsp Turmeric powder
1/2 tsp Garam masala
1 tblsp Dhania-Jeera powder
1 tsp Ginger, grated
1 tsp Garlic, grated
1 Onion, medium, grated
4 Green Chillies, slit
a pinch of Asafoetida
1 tblsp Gramflour
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
1 tblsp Sugar
Salt to taste

Method:
1. Mix gramflour in thin coconut milk.
2. Heat 3 tblsp of oil and add hing, cumin and mustard seeds.
3. When the seeds stop popping, add ginger, garlic and onion.
4. Fry till soft, then put in tomatoes, curry leaves, all the spices, salt and sugar.
5. Cook till the oil oozes out, then pour in thin milk and chillies.
6. When the curry turns a little thick, pour in the thick coconut milk and remove the curry from fire.
7. Garnish with coriander leaves and serve hot.

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