Tomato Coconut Soup

3-5 medium tomatoes
1 can of coconut milk
1/2 green chili
1 teaspoon of cumin seeds
1 inch of ginger root (chopped)
salt

1 teaspoon of butter or oil
1 teaspoon of cumin seeds
a pinch of asafoetida (hing)
a few curry leaves (optional)
1/2 green chili

Boil 3-5 medium tomatoes. Drain the water and peel their skin. Add 1 teaspoon of cumin seeds, 1/2 of a green chili, 1 inch of chopped ginger root, salt and a can of coconut milk to the peeled tomatoes and puree everything in a blender.

Heat a teaspoon of butter or oil. Add 1 teaspoon of cumin seeds. Once they start to splutter add a pinch asafoetida (hing), curry leaves and 1/2 of a chopped green chili to it. Add the puree to this. Bring it to a boil and simmer it for a few minutes. Serve hot.