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- Duration: 15 minutes
- Serves: 2-4 people
Use fresh tomatoes and don’t pressure cook them for more than five minutes. You can also sieve the tomato mixture.
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Tomato saar is a tangy pungent comfort food, quintessential during Maharashtrian festivals. In this recipe, tomato is paired with coconut and then tempered with spices.
- Tomato (6-8)
- Coconut (nariyal), grated (1/2 cup)
- Jaggery (gur) (1 tbsp)
- MTR Lal Mirch/Red Chilli Powder (1 tsp)
- Clarified butter (Ghee) (2 tbsp)
- Mustard (sarson) (1 tsp)
- Cumin seeds (jeera) (1 tsp)
- Asafoetida (hing) (pinch)
- Red chilies, broken into pieces (1-2)
- Curry leaves, chopped (5-6)
- Cook the tomatoes in a pressure cooker till they are soft.
- Once they cool down, peel off the skin.
- Using a little water, grind the coconut to make a fine paste.
- Now, add the tomatoes to the coconut paste. Mix and grind well. They should blend together.
- Transfer the paste to a pan. Heat it. Add water, gud, salt and MTR Lal Mirch/Red Chilli Powder.
- Bring the mixture to a boil.
- Heat ghee in a kadhai and add sarson and jeera.
- As soon as they start spluttering, add hing, kadi patta and red chilli pieces.
- Switch off the gas and immediately pour the tempering on the coconut mixture.
- Garnish with fresh chopped hara dhania and serve hot.