Tomato kurma

In my journey from culinary zero to culinary something, it is Mallika Badrinath's books that have helped me along. It is her simple and do-able recipes that helped me learn the A-B-Cs of cooking. One of the first books of hers that I got is 100 Vegetarian Gravies. A look at this post of mine will tell you how much I've used this book. Today, I tried out the tomato kurma recipe in this book. I am amazed by the simplicity of the recipe and by how good it tastes.
To make tomato kurma, you need:
Onion - 2, medium sized, chopped fine
Tomato - 3 large, chopped fine
Salt - to taste
Sugar - a little
Oil - 1 tbsp
Grind to a smooth paste:
Coconut - 1/4 cup
Cashewnut - 7 or 8
Dhania - 2 tsp
Green chilli - 2 (adjust to taste)
Red chilli -2 (adjust to taste)
Garam masala - 1/2 tsp

Heat oil in a kadai. Add the onions and fry until they start turning pink. Add chopped tomatoes and let it cook on a low flame till mushy and soft. Add salt and sugar. Stir in the ground masala. Add water if needed. Let it boil until the raw smell goes and the gravy thickens.

Serve hot with idli/dosa. I paired this with idiyappam.