To begin making Tomato Sheer Recipe, in a pan, heat the oil, add asafoetida and the fenugreek seeds.

Allow the fenugreek seeds to roast for a few seconds.

Add in the chopped onion and sauté until the onions turn transparent and soft.

Once the onions have softened, add the chopped tomatoes and cook till the onion and tomatoes combine to form a thick paste. This will take 8 to 10 minutes until the tomatoes cook through completely.

In the meanwhile, dissolve the besan in a few tablespoons of coconut milk. Add in the salt, chilli powder and sugar and mix well. Stir in the rest of the coconut milk and stir until well combined. The sugar is only intended to take the edge off the acidity of the tomatoes and should not overpower or sweeten the taste of this curry.

Add this coconut milk mixture to the pan with onion and tomato paste.

Whisk to combine it together. Simmer the Tomato Sheer low heat until lightly bubbly, about 5 to 8 minutes. Add a little water if required to adjust the consistency of the Tomato Sheer / Tomato Coconut Curry.

Check the salt and spices and adjust the taste accordingly. Once done, turn off the heat and transfer the Tomato Sheer Recipe to a serving bowl.

Serve Tomato Sheer/ Tomato Coconut Milk Curry with Manathakkali Kootu, Steamed Rice and Elai Vadam for a comforting lunch.