Ingredients (Serves 4)
1. Green tomato – 2, cut into small pieces
Green chilies – 1 – 2, chopped
Curry leaves – A few
Salt – To taste
2. Grated coconut – 1/2 cup
Cumin seeds – 1/4 tsp
Mustard seeds – 1 pinch, crushed
3. Yoghurt – 1/2 cup or as required
4. Coconut oil – 2 tsp + 2 tsp
Mustard seeds – 1/2 tsp
Dried red chilly – 1, broken
Curry leaves – A few
Method
1. Heat 1 – 2 coconut oil in a pan. Add chopped green tomato, little salt and cook for a few minutes until green tomatoes turn soft.
2. Grind coconut with cumin seeds to a fine paste.
3. Add ground coconut mixture to cooked tomato. Mix well. Cook over low heat for a few minutes. Switch off. Add crushed mustard seeds and mix well. Add yoghurt when it cools down a bit. Mix well. Check for salt.
4. Heat oil in a small pan. Splutter mustard seeds and fry curry leaves and dried red chilly. Switch off. Pour this over the curry. Keep covered for 10 minutes. Mix well. Serve with rice.
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