Tomato Curry - cooking recipe

Ingredients

4 large tomatoes
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seed
1 green chili, chopped
5 -6 curry leaves
2 cloves
2 tablespoons chickpea flour
1/4 teaspoon turmeric powder
2 teaspoons red chili powder
1 pinch asafoetida powder (hing)
2 tablespoons jaggery, grated (palm sugar)
2 tablespoons oil
salt, to taste
1 tablespoon chopped coriander

Preparation

Roughly chop the tomatoes and cook them with 1/2 cup of water for about 10-15 minutes.
Cool and liquidize in a food processor to get a smooth puree. Keep aside.
Heat the oil in a saucepan and add the mustard seeds and cumin seeds. When they crackle, add the green chilli, curry leaves, cloves and chickpea flour and cook for 2-3 minutes.
Add the turmeric, chilli powder, asafoetida and pureed tomatoes with 2 cups of water and cook on a medium flame, stirring continuously.
When the curry comes to a boil, add the jaggery and salt and simmer for another 5 minutes. Remove from fire.
Garnish with coriander and serve hot with rice.