Tomato Shorba ,
Recipe Link : http://www.tarladalal.com/Tomato-Shorba-(–Desi-Khana)-1455r

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Tomato Shorba

Tomato shorba is a tangy soup made from tomatoes and coconut milk, mildly spiced with cumin seeds and green chillies. The addition of jaggery imparts a slight sweetness and reduces the sourness of tomatoes, making the soup all the more pleasing to the palate.

Preparation Time: 10 minutes.
Cooking Time: 15 minutes.
Serves 3.

2¼ cups roughly chopped tomatoes
½ cup coconut milk (nariyal ka doodh)
1 tsp besan (Bengal gram flour)
1 tbsp ghee
1 tsp cumin seeds (jeera)
3 curry leaves (kadi patta)
2 slit green chillies
1 tbsp grated jaggery (gur)
Salt to taste
2 tbsp finely chopped coriander (dhania)

1. Combine the tomatoes and 1½ cups of water in a deep non-stick pan and cook on a medium flame for 8 to 10 minutes or till the tomatoes turn soft.
2. Allow them to cool completely and blend in a mixer to a smooth mixture.
3. Strain the mixture using a strainer and keep aside.
4. Combine the coconut milk and besan in a bowl, mix well using a whisk and keep aside.
5. Heat the ghee in a deep non-stick pan and add the cumin seeds.
6. When the seeds crackle, add the curry leaves and green chillies and sauté for a few seconds.
7. Add the tomato purée, coconut milk-besan mixture, jaggery and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
8. Add the coriander and mix well.
Serve hot.

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