Tomato Korma / തക്കാളി കുർമ

Ingredients:

• Tomatoes - 2 to 3

• Onion - 1 small

• Turmeric Powder - 1/4 tsp

• Red Chilly Powder - 1 tsp

• Kashmiri Red Chilly Powder - 1 tsp

• Cumin Powder - 1 tsp

• Fennel Seeds - 1/2 tsp + 1/2 tsp

• Mustard Seeds - 1 tsp

• Shredded Coconut - 1/2 cup

• Green Chillies - 1 or 2 nos

• Cashews - handful (Optional)

• Salt to taste

• Water as required

• Oil - 1 tbsp

Method:

• Heat oil in a kadai.

• Add mustard seeds and fennel seeds. Let it splutter.

• Add finely chopped onion with a tsp of salt.

• Let it cook for a minute. Meanwhile grind coconut with green chillies, fennel seeds. It is optional to grind cashews with coconut or add as whole while adding tomatoes.

• Add the red chilly powders, turmeric powder and cook till raw smell fades.

• Add the chopped tomatoes (and cashews if not ground).

• Let the tomatoes cook for a minute. No need to add water as tomatoes will release water.

• Add coconut paste. Adjust salt and add boiling water if needed to adjust consistency.

• Let it boil well. Add cumin powder, mix well and switch off the flame.