A delicious sweet and sour recipe made with tomato puree along with jaggery and coconut milk.
TOMATO SAAR
Ingredients
4 medium tomatoes slit into 4 on bottom and blanched, peeled
Salt to taste
1 tbsp finely chopped green chilli
1 tsp roasted cumin powder
1 tsp red chilli powder
1 tbsp chopped jaggery
¼ cup coconut milk
1 tbsp ghee
½ tsp mustard seeds
5-6 curry leaves
2 dry red chillies
¼ tsp asafoetida (hing)
Chopped fresh coriander for garnish
Steamed rice for serving
2 roasted papads for serving
Method
1. Cut tomatoes into half and transfer in a blender. Blend to a fine puree. Strain through a sieve and transfer into a bowl. Water can be added in blender to remove remaining puree. 4 cups puree is needed.
2. Add the puree in a deep non- stick pan, switch on flame. Add salt, finely chopped chilli, roasted cumin powder, red chilli powder and mix well. Add sufficient water. The consistency should be as a soup. Cook on medium heat for 5 minutes.
3. Add jiggery and let it cook for a minute. Add coconut milk and mix well. Let it cook and simmer for a minute. Remove from heat. Set aside.
4. In a tadka pan, heat ghee and add mustard seeds, curry leaves, dry red chillies, asafoetida, saar . Cover and cook on medium flame for a minute till it simmers.
5. Transfer in a serving bowl. Garnish with chopped coriander, red chilli from pan.
6. Serve hot with steamed rice and roasted papads.
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