Tomato che saar is very common broth like curry that is served with rice, in Maharashtrian households. Today's recipe is the one which does not involve pressure cooking tomatoes.
Tomato Che Saar(1)
Grind to paste
4 medium Tomatoes, chopped
2 tbsp Fresh Coconut
2 cloves of Garlic
1/2 tsp Chili Powder
1 - 2 Green Chilies
2 tsp Oil or ghee
7 - 9 Curry Leaves
2 cloves of Garlic, smashed or chopped
1/2 tsp Turmeric powder
1/2 tsp Mustard Seeds
1/4 tsp Asafoetida
1/2 tsp Cumin Seeds
Salt to taste
1. Chop tomatoes finely and make a paste using a blender.
2. Add coconut, ginger, turmeric powder, garlic cloves, green chilies, chili powder
3. Heat oil or ghee. Add Mustard Seeds, asafoetida & Cumin Seeds
4. Add curry leaves and garlic.
5. As garlic changes its color, add the tomato paste.
6. Add water to get the desired consistency. Bring to boil.
7. Add sugar and salt to taste. Let it simmer.
8. Sprinkle chopped coriander leaves on top.
For traditional flavor, use ghee for tempering.
This red hot tomato saar is my entry to Sunshine Mom's celebration of color Red.
This is also my entry to Easy Craft's WYF:Color in food.