- submitted by Trupti
(Maharashtrian Tomato che Saar)
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Tomato Saar is a simple and mildly spiced tangy gravy. It is common in Maharashtrian houses when we get bore of varan ya Amti. It is easy and quick to make it. Saar is served with garam tup bhaat, kairi pickle and Chikodi/ kurdai/ papad. Tomato saar has originated from coastal part of Maharashtra.
Recipe for Tomato Saar
Preparation time: 10 minutes
Cooking time: 15 minutes
- Tomatoes - 3 to 4 medium ones
- Fresh scraped coconut - 1/2 cup
- Green Chili - 1 (optional)
- Curry Leaves (Kadi Patta) - 1 sprig
- Black peppercorns - 5
- Ginger - 1/2 inch
- Asafoetida (Hing) - 3 to 4 pinches
- Cumin Seeds (Jeera) - 1/2 tsp
- Turmeric Powder - 1/4 tsp
- Red Chili Powder - 1/2 tsp
- Sugar - 1/2 tsp
- Oil - 2 tsp
- Salt - to taste
- Warm water to boil tomatoes or adjust saar consistency
- Boil and cook tomatoes in a saucepan. Blanch tomatoes if you wish to retain red colour of tomato. Once cooled make it as a puree.
- For making vatan (paste), take mixie jar, add coconut and ginger. Grind to very fine paste using water. If you like garlic flavours add 4-5 pods in vatan (paste). Its totally optional.
- Take heavy bottom saucepan, heat oil and temper with black peppercorns, cumin seeds (jeera), asafoetida (hing), crry leaves (kadi patta) and optionally green chili.
- Add tomato purée and stir. Now add vatan (paste) and stir. Adjust thickness by adding water. Use leftover water of cooked tomatoes to enhance taste.
- Give a good stir after adding salt and sugar. Bring good boil to saar. Stir occasionally.
- Garnish with fresh coriander leaves.
Serving Tomato Saar
- Serve with garam bhaat, batatachya kacharya or poli with any dry vegetable or simple pickle papad/ kurdai.
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