To begin making the Nadan Tomato Curry recipe, heat a pan with oil and temper with mustard seeds and curry leaves.

Add the onions and saute the onions until lightly golden and cooked. Add the green chillies, tomatoes, turmeric powder, chilli powder and salt.

Let the tomatoes cook over low heat, till they become soft and mushy.

While the tomatoes cook, grind the the coconut and cumin seeds along with 1/4 cup of warm water to make a smooth paste.

Once the tomatoes are soft, add the ground coconut mixture to the tomatoes and cook the Nadan Tomato Curry over low heat for another 3 to 4 minutes and switch off. Check the salt and spices and adjust to taste accordingly.

Serve Nadan Tomato Curry along with Steamed Rice for light dinner or Mangalorean Neer Dosa for breakfast.