Name: Tomato Saar recipe by Sujata Hande-Parab at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: Tomato – 2 large; Kokum pieces - 1-2; For tempering - Cumin seeds – ½ tsp; Curry leaves – 4-5 nos.; Ginger – 1tsp coarse paste; Turmeric powder – ¼ tsp; Asafoetida – ½ tsp; Red chili powder – 1tsp; Oil – 1 tbsp.; For Masala Paste - Grated Fresh coconut – 1 cup or ½ coconut small; Coriander leaves – ¼ cup or 3-4 tbsp finely chopped; Onion - 1/2 small roughly chopped; Garlic Cloves - 4-5; Byadagi Mirch/chilli – 4; coriander Seeds– ½ tbsp; Sugar – ¼ tsp.; Salt to taste

ABOUT Tomato Saar RECIPE

Tomato Saar is a traditional Maharashtrian curry which is very popular and prepared on a regular basis in every household in Maharashtra and Konkan region. Categorized as most comfort food and goes well with steamed rice or can be consumed as a hot Soup in a winter season. Easy to prepare and tastes amazing with hot rice.

Ingredients Serving: 6

Tomato – 2 large
Kokum pieces - 1-2
For tempering - Cumin seeds – ½ tsp
Curry leaves – 4-5 nos.
Ginger – 1tsp coarse paste
Turmeric powder – ¼ tsp
Asafoetida – ½ tsp
Red chili powder – 1tsp
Oil – 1 tbsp.
For Masala Paste - Grated Fresh coconut – 1 cup or ½ coconut small
Coriander leaves – ¼ cup or 3-4 tbsp finely chopped
Onion - 1/2 small roughly chopped
Garlic Cloves - 4-5
Byadagi Mirch/chilli – 4
coriander Seeds– ½ tbsp
Sugar – ¼ tsp.
Salt to taste

Instructions

Wash and cook tomatoes in a presser cooker for 3 whistles on a medium flame. Turn the gas off.
Let pressure inside cooker come down naturally. Open the lid. Remove the tomatoes. Let them cool.
Once cooled, peel them off. Blend into a fine puree.
Soak red chillies and coriander seeds in a ¼ cup of water for 1-2 hrs. Blend all masala paste ingredients into fine paste.
Heat oil in a pan or wok. Add cumin seeds. Let it splutter.
Add curry leaves, ginger paste. Cook until raw aroma goes away.
Add Asafoetida, Red chilli powder, turmeric powder. Stir.
Add prepared Coconut onion Masala. Stir well. Cook for 2 minutes.
Add prepared tomato puree and kokum pieces. Mix well. Bring it to boil and simmer on medium-low flame for 2-3 minutes.
Garnish with fresh coriander leaves. Serve hot with rice.

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