Optional step: Boil tomatoes for 3 to 4 minutes in 2 cups water. This will loosen the skin. Once cool, remove the skin and discard. Discard the core as well and chop the tomatoes. If you want you can also deseed completely.

Optional: Skip this step if using almond meal. Toast the sesame seeds or peanuts on a low flame until aromatic. Cool and make a fine powder. If you do not have sesame or peanuts, replace with almonds or roasted gram. Set this aside.

Add oil to a pan and heat it. Add cumin and mustard.

When they begin to sizzle add curry leaves, green chili, garlic (optional) and hing. Let them fry for a minute or 2.

Add chopped onions and salt. Saute till they turn pink, not necessarily golden.

Add the chopped tomatoes and turmeric. Saute for about 3 to 4 minutes.

Cook covered till the tomatoes turn soft and completely mushy.

Next add red chili powder and almond meal (or sesame seeds powder or fried gram powder). Mix and cook for 2 to 3 minutes until the curry turns thick.

Add coconut milk and stir. Taste the curry and add more salt if needed.

When the tomato curry begins to bubble, Turn off the heat. Cooking for longer may coagulate the coconut milk if using homemade.

Serve tomato curry with rice & ghee or with roti.