Wash and cut the tomatoes into quarters.
Chop the onion and chile.
Heat oil and stir fry the
and fenugreek for 2-3 minutes.
Add the tomato, cumin, salt, cinnamon stick, turmeric powder, chile 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