Ingredients...

• 750 gm. small tomatoes
• 1 tbs. rice flour
• 1 cup coconut milk.(For coconut milk take 2 cup grated coconut, add 1 1/4 cup of hot water in it. Blend for a few seconds. Take a small piece of clean cloth. Place it over a bowl. Empty the contents of blender onto that cloth. Squeeze out all the liquid which can be used as a substitute for coconut milk).
• 15 ml. vegetable oil
• 1/4 tsp. whole cumin seeds
• 1 green, hot, finely chopped chili.
• 1/4 tsp. red chili powder
• 1/2 tsp. salt
• 1/8 tsp. sugar
• freshly ground black pepper
• 1 tbs. fresh, green coriander

Instructions...

1. Drop the tomatoes into boiling water for 15 seconds. Remove and peel. Chop up the tomatoes and put them into a pan. Bring to a simmer. Cover and simmer for about 15 minutes or until the tomatoes are soft.

2. Put the tomatoes into blender. Blend until smooth.

3. Put the rice flour in a bowl. Slowly add 1 cup of coconut milk. Mix it. Put this liquid into blender and blend with tomatoes.

4. Heat the oil in a pan. When hot, add cumin seeds and green chilies. Stir once. Put the tomato mixture, red chili powder, salt, sugar and black pepper. Stir and bring to a simmer. Cook on a low flame for 5 minutes.

5. When serving, sprinkle with fresh, green coriander.