Heat a pan and pour oil. When the oil is hot, add mustard seeds and let it splutter.
Add dry red chillies,curry leaves, onion, turmeric, garam masala and chilly powder and saute in medium heat.
Once the onions are cooked, add the tomatoes to the mixture and close the lid for 5 minutes.
Open the lid and mash some tomatoes and leave others as it is.
Pour coconut milk and add salt as required.
Heat for 5 more minutes on low fire until the tomatoes are cooked.
Coconut tomato curry is ready. Garnish it with Curry leaves.