Add tomatoes, add salt and turmeric and fry till the tomatoes turn mushy. Add red chili powder, garam masala, coriander powder and then the coconut. Fry everything well for about 3 to 5 minutes without burning. Cool this and blend with ¾ water to smooth. To speed up the process you can use ice cold water to blend the hot mix. Add another ¾ tbsp. oil to the pan and heat up, add cumin and garlic, when the garlic is lightly roasted add curry leaves and saute till they turn crisp.