Tomato 🍅 saar

Name: Tomato 🍅 saar
Total time: 1800 s
Cuisine: Indian
Ingredients: 2 tomatoes; 1 onion; 5-6 curryleaves; Bowl freshly grated coconut; 2 green chillies; 4-5 kokam or Garcinia indica; Half tsp of turmeric powder; 1 tsp sambar masala powder; 2 tsp oil; Bowl water; Pinch sugar; as required Salt to taste,

Supriya Shenoy @Minoshkaa2021

Mumbai, India

This coconutty, light on the stomach tomato curry or saar as it is called is part of a simple meal and can be eaten with rice, papad and pickle. The Tanginess which you get inthis curry is also achieved from kokum or garcinia indica which is widely used in western parts of maharashtra. I have added sambar powder to this saar to add some variation, otherwise just green chillies are good to get some spice.

Supriya Shenoy @Minoshkaa2021

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Ingredients

30 minutes

2tomatoes
1onion
5-6curryleaves
Bowlfreshly grated coconut
2green chillies
4-5kokam or Garcinia indica
Halftsp of turmeric powder
1 tspsambar masala powder
2 tspoil
Bowlwater
Pinchsugar
as required Salt to taste,

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Steps

30 minutes

1

Wash and cut the tomatoes, onion. Slit the green chillies and onion lengthwise.
2

Blend the freshly grated coconut with 2 to 3 spoons of water to achieve a semi thick liquid consistency.
3

Take a cooking vessel and heat it.
4

Add the oil to the vessel when oil heats add the mustard seeds and asafoetida or hing.
5

When the mustard seeds crackle and the hing disperses add the curry leaves, slit green chillies and turmeric powder.
6

To this then add the onion and saute for a minute or so. Then add the cut tomatoes and stir it nicely with a large spoon for a minute again. Add the salt and mix it again then add the sambar powder.
7

Cover it up. You will see the tomatoes and onions cooking leaving their own water add the pinch of sugar.
8

Open the cover and add the blended coconut paste and bowl of water add the kokum also.
9

Let all this cook together and come to a good boil.
10

Ready to serve.

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Cooksnaps

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Supriya Shenoy @Minoshkaa2021

on January 28, 2023 08:31

Mumbai, India

My love for cooking has developed rather late. Functional cooking was comfortable but slowly after my children have grown up and started becoming foodies and my hubby too and especially during this lockdown have started cooking and enjoying the process too.