450 g Tomatoes 25 g Onion 1 Chile, fresh 50 ml Oil Curry leaf sprigs 1/4 ts Fenugreek 1/2 ts Cumin 1 ts Salt 1 cg Cinnamon stick 1/2 ts Turmeric 1/4 ts Chile powder 1 ts Paprika 100 ml Coconut milk, thick ===========================> Directions <======================== Wash and cut the tomatoes into quarters. Chop the onion and chile. Heat the oil and stir fry the onion curry leaves and fenugreek for 2-3 minutes. Add the tomato, cumin, salt, cinnamon stick, turmeric powder, chile powder and paprika powder and cook for a few minutes until tender. Add the coconut milk, bring to the boil and simmer until the gravy thickens. Discard the cinnamon stick before serving ISBN #962 224 010 0