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.