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Ingredients
  • 450gms tomatoes
  • 1 tsp mild chilli powder
  • Pinch of asafoetida
  • 1 tsp mustard seeds
  • 1 dried kashmiri red chilli (or any mild red chilli)
  • 8 to 10 curry leaves
  • pinch of sugar
  • salt to taste
  • subheading: For the coconut paste;:
  • 60gms freshly grated coconut (available frozen from asian stores or you can even use desiccated coconut)
  • 1 tsp cumin seeds
  • 3 cloves of garlic peeled
  • 1 tsp mild chilli powder
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