MAHARASHTRIAN TOMATO SAAR

• doses: 4

Ingredientes

450 gms Tomatoes

2 tbsp vegetable oil

1 tsp mild chilli powder

Pinch of asafoetida

1 tsp mustard seeds

1 dried kashmiri red chilli (or any mild red chilli)

8-10 curry leaves

pinch of sugar

salt to taste

For the Coconut Paste

60gms freshly grated coconut (available frozen from asian stores or you can even use desiccated coconut)

1 tsp cumin seeds

3 cloves of garlic peeled

1 tsp mild chilli powder

Instruções

Add the tomatoes to saucepan with 400mls water. Scour an X at the bottom of the tomato with a knife and blanch for 10-12 mins in boiling water. Set aside to cool slightly. Save 300mls of the boiling water to add later.

Add all the coconut paste ingredients to a blender and add little water to form a thick paste. Set the paste aside. Skin the tomato and add to a blender along with the chilli powder.

Heat a tablespoon of oil in a sauce pan add the coconut paste and fry for a minute. Add the pureed tomato and stir to mix well. Add the water, sugar and salt to season. Bring to a boil and simmer for a couple of minutes. Turn the heat off and set aside.

Just before serving heat a frying pan and add a tablespoon of oil. Add the asafoetida cooking for a couple of seconds add the mustard seeds and as they begin to splutter add the dried chilli and fry for 2-3 seconds. Add the curry leaves and turn the heat off. Pour this flavoured oil over the tomato soup and serve. Enjoy the tomato soup (or phodnicha tomato saar as we call it!) warm just on its own or with some rice.