Onion tomato gravy

Ingredients

To Grind:

• Coriander seeds - 1 tblspn
• Fennel seeds - 1 tsp
• Red chillies - 4 nos
• Cinnamon - 1 inch stick
• Cloves - 2 nos
• Onion - 1 no , sliced
• Coconut - 1/2 cup, grated

Other Ingredients:

• Onion - 2 nos , thinly sliced
• Tomatoes - 4 nos , sliced length wise
• Tamarind extract - Extract from 1 lemon size tamarind
• Jaggery - 1 tblspn
• Salt , to taste
• Coriander leaves to garnish

Method

For paste:

• Dry roast Red chillies, Coriander seeds , Cinnamon, fennel seeds, cloves and red chillies. Keep it aside.
• In a pan, heat few drops of oil and fry onions. Fry them until golden brown. Switch off the flame and add the grated coconut
• When the mixture is cool grind everything together (step 1 and step 2).

How to Proceed?

• Fry the remaining onions in some oil until onions are nicely cooked. Now add the tomatoes and stir continuously. Tomatoes and onions should become mushy. Add tamarind extract and jaggery.
• Add the prepared coconut paste. Close the lid and cook it for 5 minutes or until it is dry.
• Your tomato curry is now ready. Garnish with coriander leaves and serve with dosa / roti.

This is a spicy, sweet and  tangy gravy.