FENNEL - 1 TSP

firstly, in a large kadai heat 2 tbsp oil and splutter 1 tsp fennel, pinch hing and few curry leaves.

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ONION - 1 CHOPPED

add 1 onion, 1 tsp ginger garlic paste and saute until it changes colour slightly.

2

BESAN - 1 TSP

further, add 1 tsp besan and roast for 5 minutes or until besan is cooked well.

3

CHILLI POWDER - 3/4 TSP

additionally, add ¼ tsp turmeric, ¾ tsp chilli powder, 1 tsp coriander  powder, ¼ tsp cumin powder and 1 tsp salt. saute until spices turn  aromatic.

4

TOMATO - 4 CHOPPED

also 4 tomato and saute until tomatoes turn mushy.

5

COOK - 15 MINUTES

add ½ cup water, cover and cook for 15 minutes or until oil separates from sides.

6

COCONUT MILK - 1/4 TSP

turn off the flame and add ¼ cup coconut milk, ¼ tsp garam masala and 2 tbsp coriander.

7

MIX WELL

mix well making sure everything is well combined.

8

READY TO EAT

finally, enjoy tomato curry with roti or paratha.

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