Method of Preparation
1_ Make a paste of grated coconut, garlic, cloves and cumin seeds. Silt green chillies into two. Chop the coriander leaves.
2_ Wash, chop tomatoes roughly and add salt and red chilli powder. Transfer it to a pan and add three cups of water and bring it to a boil.
Simmer for fifteen minutes and puree when it is a little cool.
3_ Heat ghee in a pan and add mustard seeds, asafoetida and curry leaves.
Add pureed tomatoes and silt green chillies and bring it to a boil and add sugar. Add coconut and spice past.
4_ Cook on a low heat for ten minutes. Correct seasoning.
5_ Serve hot, granished with chopped coriander leaves.
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