Instructions: Wash and cut the tomatoes into quarters. Chop the onion and chilli. Heat the oil and stir fry the onion curry leaves and fenugreek for 2-3 minutes.

Add the tomato, cumin, salt, cinnamon stick, turmeric powder, chilli powder and paprika powder and cook for a few minutes until tender. Add the coconut milk, bring to the boil and simmer until the gravy thickens. Discard the cinnamon stick before serving

Jayasekera,

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