1 Heat oil in a heavy bottomed vessel, add cloves, cinnamon and cardamom and saute for a few secs. Add onions and fry till transparent. Add ginger-green chilli-garlic paste and saute for 3 mts. Add curry leaves, red chilli pwd, turmeric pwd, coriander pwd, cumin pwd and combine. Add the quartered tomatoes and fry for 4-5 mts. 2 Add the ground paste and cook for 5 mts, stirring so that it does not stick to the vessel. 3 Add 2 cups of water and salt and bring to a boil. Cook with lid on simmer till the gravy thickens. Add thick coconut milk and garam masala and mix. Turn off heat. Garnish with chopped coriander leaves. Turn off heat. 4 Serve with pulao, biryani, coconut rice or rotis. Prep: 10 mts Cooking: 30 mts Serves 4-5 persons Cuisine: South Indian . 1 elachi 1″ cinnamon 2 onions, finely chopped or sliced 1 1/2 tsps ginger-green chilli-garlic paste 3-4 small tomatoes, quartered or make a + sign on each, leaving them whole 1 tsp red chilli pwd 1/4 tsp turmeric pwd 1/2 tsp coriander pwd pinch of cumin pwd large pinch garam masala pwd salt to taste few curry leaves 2-3 tbsps thick coconut milk 1 1/2 tbsps oil chopped coriander leaves for garnish Dry roast for 2 mts and grind to a paste: 1 tsp khus khus 3 tbsps grated fresh coconut 2-3 cashew nuts
