Heat a Kadai, add coconut oil. Add mustard seeds, once the mustard seeds splutter add dried red chilli, onion. Saute until the onions are translucent.

Add ginger-garlic paste and cook until the raw smell leaves.

Add the curry leaves.

Add the tomatoes and cook until the tomatoes are mushy.

Add turmeric powder, Kashmiri red chilli powder, coriander powder, cumin powder, salt and water. Saute until the spices are cooked.

Add the ground coconut paste and cook for 2 mins.

Add coriander leaves, mix well and remove from heat.

Serve hot a
s an appetizer.