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

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

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

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.

also 4 tomato and saute until tomatoes turn mushy.

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

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

mix well making sure everything is well combined.

finally, enjoy tomato curry with roti or paratha.