Green Tomato Curry

Heat 2 T. canola oil in a large skillet; when hot add 1 chopped onion, 2 hot green chilies and 8 curry leaves (if you have - frozen are perfect but you can leave out if you must). Cook over medium heat until the onion is browning but not burning. Add 1/4 t. ground fenugreek (available at all supermarkets in the spice aisle), a dash or two of turmeric, 1 pound of chopped green tomatoes and 2 t. or so of salt.

Cook for 15 minutes. The tomatoes should soften and begin to break up nicely. Add 3/4 - 1 cup of coconut milk (canned of course; unsweetened, natch) and bring to a boil. Reduce heat and simmer gently for 5-10 minutes or until the sauce has thickened a bit. Season to taste with 1 or 2 t. of sugar. Cook for another minute.

Serve hot or just warm with good bread or buttered basmati rice.