Thakkali Curry/Tomato Curry with Coconut Milk

If my time in the Southern part of India taught me anything; it is how to fall in love with tomatoes all over again. Used in so many dishes; with every dish having a very distinct flavor. It makes you think- how this fruit ended up being such an important ingredient in Indian curries? Yes, you heard me right- "Tomatoes are botanically defined as fruits because they form from a flower and contain seeds. Still, they're most often utilized like a vegetable in cooking. In fact, the US Supreme Court ruled in 1893 that the tomato should be classified as a vegetable on the basis of its culinary applications." Fun fact for today. ⁠⁠ Here is how you make this very easy, delicious curry.⁠⁠ INGREDIENTS⁠⁠ 3 medium sized tomatoes chopped⁠⁠ 1 medium size onion sliced⁠⁠ 1 tsp mustard seeds⁠⁠ 1 tbsp chana dal or dry yellow lentils 5-6 curry leaves⁠⁠ 1/2 tsp turmeric powder⁠⁠ 1 tsp red chilli powder⁠⁠ 1 tsp coriander powder⁠⁠ 1/2 tsp garam masala⁠⁠ 1-2 green chillies chopped⁠⁠ 1 1/2 cup coconut milk⁠⁠ or 1 whole can of coconut milk (Add according to taste- start by adding half then taste and then add more if needed) 2 tbsp coconut oil⁠⁠ Salt to taste 1 tbsp of lemon (based on your preference) 2 tbsp freshly chopped coriander⁠⁠ ⁠ INSTRUCTIONS⁠⁠ Heat a pan over medium heat and add 2 tbsp coconut oil/peanut oil. Add 1tsp mustard seeds, allow them to splutter. Now add curry leaves, sliced onions, and chopped green chilies.⁠⁠ Saute and cook until onions are translucent in color.⁠⁠ When onion turns translucent add chopped tomatoes and salt. Stir and cook tomatoes until they turn soft and mushy.⁠⁠ Add turmeric powder, red chili powder, coriander powder, garam masala mix well and cook for 1 -2 minutes.⁠⁠ Stir coconut milk and add to tomato masala. Stir well, simmer the curry for 1 minute or just heat the milk and remove from the heat.⁠⁠ Garnish with chopped coriander leaves and serve with steam rice/naan.⁠⁠ ⁠⁠ Let me know in comments if you tried this curry and how it turned out.