In a pan, add the mustard seeds and cumin seeds to some heated oil. Once the mustard seeds start spluttering, add the curry leaves and the onion and saute until the onions have become soft

Next add the diced tomatoes, garlic and ginger pastes and allow it to cook for a couple more minutes

Add the masala powders: turmeric, coriander and chilly. Give it all a good mix, add 1/4 cup of water and season with some salt. Reduce the fire to low, cover the pan with a lid and let the curry cook until the tomatoes have cooked through and have become mushy

Mins or so later add the coconut milk. You may not need the whole can, just eye ball the measurement

Season with salt again if needed, give it all good stir, continue to cook for 5 mins or so and remove from the head

This curry goes well with freshly made white rice, you can add a vegetarian side dish, or some boiled eggs or even a meat side dish