Wash and cut the tomatoes into quarters. Chop the onion and chilli. Heat the oil and stir fry the onion curry leaves and fenugreek for 2-3 minutes. Add the tomato, cumin, salt, cinnamon stick, turmeric powder, chilli powder and paprika powder and cook for a few minutes until tender. Add the coconut milk, bring to the boil and simmer until the gravy thickens. Discard the cinnamon stick before serving From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
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|Serving Size: 1 Serving (663g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 514 (80%)|
|Amt Per Serving||% DV|
|Total Fat 57.1g||76 %|
|Saturated Fat 20.8g||104 %|
|Monounsaturated Fat 23g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 0mg||0 %|
|Sodium 51.9mg||2 %|
|Potassium 1706mg||45 %|
|Total Carbohydrate 35.1g||10 %|
|Dietary Fiber 11g||44 %|
|Sugars, other 24.1g|
|Protein 8.9g||13 %|
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Calories per serving: 641
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