Tomato Curry

I love tomatoes - the vibrant colour and texture they add to any dish, is so appealing! There are an amazing variety of tomatoes and we have quite a variety available at our grocers. Am partial to vine-ripened tomatoes though, simply love them! but also pickup Beefsteak and Roma, depending on what looks fresh in the grocery aisles.  
I use tomatoes liberally in everyday cooking. Today, I was in no mood for lot of prep work and hence turned to tomatoes for a quick and easy curry!

IngredientsTomatoes - 6, roughly chopped (vine-ripened)
Onions - 2 medium, roughly chopped
Green chillies - 4, slit or chopped
Red chillie powder - 1 tsp
Curry masala powder - 1 tsp (optional)
Turmeric - 1/4 tsp
Salt - to taste
Coriander leaves - 1 small bunch, finely chopped


For seasoning
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Dried red chillies - 2, tear and deseed
Garlic - 2 cloves, sliced
Curry leaves

Oil - 1 tbsp

Method

1. Heat oil in a skillet, add seasoning ingredients starting with mustard seeds. When they crackle, add rest of the ingredients
2. Add chopped onions, turmeric and salt. Saute for just a couple of minutes (onions should not turn soft and should be slightly crisp)
3. Add tomatoes and green chillies. Cover and cook until tomatoes turn soft. Uncover, let all liquid evaporate
4. Add red chillie powder and masala powder, mix well
5. Sprinkle chopped coriander leaves, turn the heat off