Grind coconut with a little water to a fine paste. Keep all the things ready as below.
Heat oil, add cinnamon, cloves and fennel seeds. When fennel seeds sizzle, add finely chopped onions, green chillies and curry leaves.
Saute until onions turn golden brown.
Add tomato puree, coriander powder, chilli powder, turmeric powder and salt needed. Cook until the rawness of the tomato goes (the color will change as seen in the picture below) and it will oozes out oil.
At this stage add coconut paste, needed water (according to the consistency required) and cook simmered for 5-6 minutes. Garnish with finely chopped coriander leaves.
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