4-5 BIG SIZE RIPED TOMATO
1" GINGER
5-6 GREEN CHILLIES
2 NOS. SAVALA ONIONS
6-8 NOS. SMALL ONIONS
1/2 PART OF COCONUT
1/4 SPOON HALDI POWDER
4-5 DRY RED CHILLI
1 1/4 SPOON DHANIYA
1 SPOON OIL TO FRY
SALT TO TASTE
3-4 LUMPS OF DYANIYA LEAVES
2-3 LUMPS OF CURRY LEAVES

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Method of Preparation

CUT TOMATO INTO 4 PIECES SLIT GINGER, GREEN CHILLIES & SAVALA ONIONS IN LONG PIECES AND KEEP IN A VESSEL.
GRIND THE COCONUT, DRY RED CHILLI & DHANIYA INTO A SOFT PASTE. CUT THE SMALL ONIONS IN SMALL PIECES.
KEEP A CHEENACHATTI (VESSEL) ON THE STOVE POUR THE OIL AND FRY THE SMALL ONIONS TILL BECOME BROWN AND PUT THE TOMATO MIX ALONG WITH THE GROUNDED COCONUT PASTE, CURRY LEAVE, SALT & HALDI POWDER LEAVE IT TILL IT COOK WELL SOFT. KEEP IT COOL FOR 10-15 MINUTES. THIS IS VERY TASTY FOR RICE AND ROTI.

Contributed by: nleela