Bagara Tomato

Normally we use tomatoes as one of the ingredients in other recipes, but for this curry tomato is the main ingredient. This curry is a good accompaniment for Jeera Rice. Making this is very easy. The quantities mentioned here are for six people.

Ingredients:

Tomatoes - 12
Onion -2 Large
salt - to taste
Tamarind Juice - 1 tbsp
Turmeric Powder - 1 tsp

For Masala:

Oil - 1 tbsp
Coriander Seeds - 1 tbsp
Ground Nuts - 1 tbsp
Til - 1 tbsp
Khuskhus - 1 tbsp
Garlic - 10 to 12
Red Chillies - 3 to 5
Cinnamon Sticks - 2"
Cloves - 3 to 5
Fresh Coconut - 1 tbsp (grated)
Ginger - 1 "
Onion - 1

Procedure:

Heat oil in a kadai and fry all the ingredients under 'For Masala', except ginger and onion. 
Add ginger and onion to it. Grind it to a fine and smooth paste. Add little water to make a fine paste.
Slit tomatoes as we do in Muvvankaya Pulusu. 
Chop onions. 
Heat oil in a pan add kadai. Add onions fry them till they turn into translucent. Add the above grounded paste and fry it. 
Add tomatoes and fry for two minutes. Add tamarind juice, salt and turmeric powder. Add half cup of water and cover it. 
As tomatoes cooks very fast and they have the tendency to split very fast, do not mix it repeatedly. Cover it and cook till the tomatoes cooks. Serve it with jeera rice.