Here is how to make Tomato Fry Recipe Kerala Style

• Heat coconut oil in a kadai / pan and add in the mustard seeds and fennel seeds. Let the mustard seeds crackle. Add in the crushed ginger and garlic. Saute for a couple of minutes. The garlic should be slightly brown here and there. Add in the onions, salt and the curry leaves.
• Saute for 4-5 minutes till the onions are soft. I like to cover the kadai with a lid and saute every couple of minutes so it does not scorch at the bottom. Covering the kadai with a lid creates a lot of steam and thereby cooks the onion fast. The onions need not brown. We are looking for the onions to get soft and juicy.
• Now add in the sliced tomatoes and the green chillies. Also add in a teaspoon of turmeric powder and red chilli powder. Adjust the chilli powder according to your taste. I like to use a combination of green chillies and red chilli powder in Tomato Fry recipe. The green chillies give a sharp bite while the red chilli powder gives nice colour and aroma.
• Cover and cook for a good 6-7 minutes. The tomatoes will become juicy and start to ooze its moisture. Keep sauteing till the tomatoes are cooked and juiced down.  Now, this is not very traditional but I added half a teaspoon of sugar to balance the spicy masala and the sour tomatoes.
• Once the tomatoes are juiced down, the tomato fry is done. Do not cook for long. You want it a little on the moist side so you can scoop up the tomatoes with roti or chapati.
• Fantastic Tomato Fry Kerala style recipe is ready! Serve it with roti / chapati.