500g tomatoes
50g peanuts
50g sesame seeds
50g dry coconut
50g onions
50g tamarind
2 tsp chili powder
1/2 tsp turmeric
1 tsp mustard, fenugreek & onion seeds
1 bunch curry leaves
75g oil
Salt to taste

Bhagara Tomato

1. Roast the peanuts, sesame seeds, coconut in a dry pan and blend to a smooth paste.
2. Heat oil in the same pan, fry mustard, fenugreek and onion seeds for a minute.
3. Then add curry leaves, chopped onions and fry for another 2-3 minutes.
4. Now add ground paste, chili powder, turmeric and fry until the oil in the pan separates.
5. Later add tamarind water and salt. Make long strips on tomatoes with a knife and add to the tamarind water.
6. Cook until the tomatoes get tender and gravy should thicken.
7. Remove from heat and serve with fried rice with cilantro on it.