Tomato Salan

1. Contributor: Bhargavi Aitha
recipe ante chala simple...First koncham dry coconut powder, few cashew pieces(12 whole), 5 Badam,oka 1 inch chakka, koncham karam n salt , anni kalipi paste laga grind chesukovali...next poyyi pina pan petti andulo koncham sannaga cut chesukunna onions vesi transperent ga aye varaku magginchali...next koncham ginger garlic paste veyyali...next oka normal tomato chinnaga cut chesi vesi koncham gujju la ayye varaku fry cheyyali...next grind chesukunna paste n cherry tomatos vesi konni water posi oka 10 min udikinchali...idi chapathiki chala baguntundi...

2. Contributor: Usha
These are approximate measures.
Oil
1/2 large onion chopped
2-3 tsp. Ginger Garlic paste
2-3 tsp. Coriander powder
3 tsp. Chili Powder  (adjust to taste)
Salt to taste
Turmeric
2-3 tbsp. Tamarind paste (adjust to taste..  I used home made tamarind paste)
10-12 Cherry Tomatoes or 5-6 Plum Toamtoes seeded and cut into 4 pieces
Cilantro to garnish

Masala Powder
2 tbsp. Roasted Peanuts
2 tbsp. Roasted Sesame seeds
2 tbsp. small pieces of Dry Coconut
1 clove
1 Cardamon
tiny piece of Cinnamon

Preparation:

• Grind  peanuts, sesame seeds and coconut to fine powder.
• Heat oil in a pan and saute onions until light brown.  
• Add ginger garlic and saute until raw smell of ginger is gone.
• Add coriander powder, chili powder, salt , turmeric and mix well.  
• Add the masala powder and fry for a few seconds to a minute.
• Add 2 1/2 - 3 cups of water, tamarind paste,  bring it to a boil and  let it simmer.  I personally prefer a smooth paste.  So what I did is, I turned of the heat, added water and let it cook for few minutes.  Then using a hand held blender, I blended the whole mixture.  You could run it in a mixy too.
• Once the salan simmers add tomatoes, cover and continue to cook for 5- 10 minutes.  You will see the skin of the cherry tomatoes wilting.  Once the tomatoes are cooked turn of the heat, garnish with cilantro and serve hot.