Ingredients

• 1 tbsp -oil
• 1 onion, finely chopped
• 2 tomatoes, cut each tomato into 4 pieces
• 1/2 tsp - salt (or to taste)
• For coconut paste:
• 45 g - (3 tbsp) - grated coconut
• 1 tbsp - water
• 3/4 tsp - red chilli powder
• 1/4 tsp - turmeric powder
• For seasoning:
• 2 tsp - oil
• 1 tsp - mustard seeds
• 1/4 tsp - jeera ( cumin seeds )
• 1/2 tsp - methi seeds (fenugreek seeds)
• 1- spring curry leaves (6 curry leaves)

How to Make Tomato Santosh without Jaggery

• For coconut paste:
• Make a fine paste of grated coconut, turmeric powder and red chilli powder.
• Add 1 tbsp water (very little water) when making the paste and keep aside.
• In a pan, heat oil and add finely chopped onions and fry till golden brown and crisp on a low to medium heat.
• Add tomato pieces and salt to taste. Do not add water.
• Cover with a lid and cook on a low to medium heat for 8 -10 minutes or until the tomatoes soften.
• Add coconut paste, stir well (adjust with 2 - 3 tbsps of extra water if you require) and cook again for 5 minutes on a low heat or until the tomatoes are well blended with coconut paste / fragrant (gravy is medium thick in consistency).
• Serve as a side dish with dosa (polo) / rotis / rice.
• For seasoning:
• Heat oil in a frying pan add mustard seeds.
• When they splutter, add jeera, methi and fry for 1 - 2 minutes or until fragrant.
• Add curry leaves and saute for 2 - 3 minutes until fragrant.
• Pour the seasoning over tomato santosh and mix well. Serve with rice.
• Recipe Courtesy: Niya's World