Tomato Saar (Tomato curry)

Another simple preparation in the Bakasoor kitchen today...

My tomato saar recipe is from the coastal regions of Maharashtra. Saar is nothing but a soupy or liquidy preparation usually enjoyed with hot steamed rice or just by itself. Well, a small piece of fried fish to go along with this saar would'nt hurt anyone!

There are a ton of tomato saar recipe variations you will find. My house has 2 different ones we prepare. But regardless of which one you feel like trying, be assured that it will be cooked in a jiffy. Ideal for those tiring weekdays when you just want to cosy up with a quick hot meal and be done with your day.

Let me share one of the variation prepared at my home with you.

Level: Easy
Serves: 4 people

Ingredients:
4 medium tomatoes
3 green chillies
2 tblsp coconut
2 tsp ghee/clarified butter
3/4 tsp cumin powder
1/2 tsp mustard seeds
3 pinches asafoetida
8-10 curry leaves
1/8 tsp turmeric powder
5 sprigs coriander leaves, finely chopped
Salt to taste
2 tblsp jaggery or to taste
1/2 tsp red chilly powder or to taste (optional)

Method:
Step 1 - Blanch the tomatoes: Slightly slit (mark an X with a knife), on the tomato and completely immerse them in a large pot of water. Add the green chillies. Boil the water with the tomatoes and chillies till the skin of the tomato starts to peel off. This should not take more than 5 - 6 mins. Remove the tomatoes and chillies and let them cool down. Do not discard the water just yet.

Step 2 - Add the cooled tomatoes and chillies in a blender. Add the coconut and cumin powder and blend everything well for 2 - 3 mins till it forms a smooth paste.

Step 3 - Heat the ghee in another pot. Add mustard seeds and let them splutter. Add asafoetida and curry leaves. Saute for a few seconds. Add the turmeric powder. Saute for a few more seconds. Add the blended tomato-coconut mixture from Step 2.

Step 4 - Start boiling the mixture. Add water, preferably the one you used to boil the tomato and chillies. Well, it doesn't really matter much if you forgot to save that in Step 1. Just go ahead and use normal water here.  Add coriander leaves and jaggery and let the curry continue to boil. If the green chillies have not provided enough spice, add some red chilly powder to the curry. Boil for a good 10 - 15 mins on medium to low flame.

Serve hot with some soft, slightly overcooked rice.
Perfect!