Tomato Salan ( Tomato in a tasty gravy )

Another dish from Vah Chef  modified slightly.  While this is meant to have whole tomatoes, I have chopped them since I did not have the smaller sized ones.  It has a nice peanut - sesame seed gravy - very Hyderabadi style of cooking.  A great side dish for a pulao.  And can be had with rotis too.

Ingredients:

Tomatoes - 2 large ones ( or about 4 nos smallish* ones )
Onion - 1 - sliced
Chillie powder - 1 tbsp
Coriander powder - 1 tsp
Turmeric - pinch
Cumin powder - 1/2 tsp
Ginger garlic paste - 1 tsp
Curry leaves - few
Red chilies - 2 nos
Kalonji  - 1/4 tsp ( optional )
Methi ( fenugreek ) seeds - few
Cumin seeds - 1/4 tsp
Mustard seeds - 1/2 tsp
Green chilies - 2 tsp
Coriander leaves - 1/2 bunch finely chopped
Mint leaves - 1/2 bunch chopped
Tamarind juice - 1/4 cup or use 1 tbsp of tamarind paste
Jaggery - 1 small piece
Salt to taste
Oil - 2 tbsp

To grind -
Coconut powder - 1 tbsp
Peanuts - 1 tbsp
Sesame Seeds - 1 tbsp

Dry roast peanuts, just as they start turning brown, add the sesame seeds, and then the coconut powder or grated coconut.

Grind to a fine powder first and then add some water and make it a thin paste

Heat oil, add mustard. Allow to splutter,  then the cumin seeds, red chilies, methi seeds, kalonji.  ˈSauté
Add sliced onion, salt, curry leaves. Cook till onions brown 
Add the ginger garlic paste - Sauté - till the raw smell is gone
Then the turmeric, chili powder, cumin powder, coriander powder, sliced green chilies
Followed by the masala paste

Simmer for about 15-20 minutes. 
Add the chopped greens, tamarind juice, jaggery, salt to taste.
Now the chopped tomatoes.  Cover and cook for 5 minutes

Serve with vegetable rice, biryani, roti, puri....

* If you are using small tomatoes  cut off the top and the base of the tomato.  Squeeze the juice gently retaining the shape of the tomatoes.  And then put in the whole tomatoes into the simmering gravy