Ingredients:

4 medium sized green tomatoes

¾ cup yogurt

2 green chillies, slit lengthwise

1 tsp sugar

¼ tsp turmeric powder

½ tsp garam masala

2 tbsp oil

1 sprig curry leaves

1 tbsp chopped coriander leaves

2 bay leaves

salt to taste

Grind the following into a fine paste:

1 big onion, chopped

½” piece of ginger

½ tsp garlic paste (adjust to taste)

¾ tsp white poppy seeds

2 tbsp freshly grated coconut

2 tbsp chopped coriander leaves

2 cloves

2 cardamoms


Method:

Cut each tomato into 8 pieces and keep aside.
Heat the oil, add the bay leaves and green chillies. Add the ground coconut-spice paste and fry for about 2 to 3 minutes till the raw smell of the onions and garlic disappears. Now add the turmeric powder and fry till the oil appears at the sides of the paste.

Add the tomatoes and about ½ a cup of water. Add the salt and curry leaves. Bring to a boil and then turn down the heat. Allow the tomatoes to simmer till they’re cooked but not mushy.

In a bowl, whisk together the yogurt, sugar, garam masala and coriander leaves till well blended. Once the tomatoes are done, add the yogurt mixture and mix well so everything is blended but do not allow to boil, or the yogurt will split. Take off the heat.

Serve warm with chappathis or puris. This recipe serves 3.