Tomato Coconut Curry

Make a thick paste of 2 tbsp grated coconut with a little water.

Heat 2 tsp coconut oil in a pan. Add 1/2 tsp rai, 1 red chilli, 1/4 tsp chopped garlic, 4 curry leaves, 2 tsp chopped onion, 1/4 tsp salt, and 1/4 tsp green chili paste, and saute well.

Season with 1/4 tsp haldi, 1/4 tsp dhania powder, 1/4 tsp red chilli powder, and 1/4 cup chopped tomato, and mix well.

Give it a Nestle Twist by adding white sesame seeds.

Cook until it blends well.

Add coconut paste, a little water.

Cover, and cook for 2 minutes.

Serve hot with rice.