TOMATO PERUGU PATCHADI

Ingredients:
Ripe red tomatoes – ¼ kg
Finely chopped onions – 1 ½ Tbl.sps.
Green chilies – 2
Chopped coriander leaves – 1 Tbl.sp.
Salt – as required
Grated fresh coconut – 2 tsps.
Oil – 1 Tbl.sp.
Mustard seeds – ¼ tsp.
Fresh thick curds – ¾ cup.
Method of preparation:
Wash and chop tomatoes into very fine pieces.
Fry with little oil till it becomes pulpy and moisture is absorbed.
Allow to cool, Mix with chopped onions, grated fresh coconut, coriander leaves.
Heat little oil, add mustard and then sliced chilies.
Add to the tomato pulp.
Mix fresh whipped curds just before serving.