A delicious sweet and sour recipe made with tomato puree along with jaggery and coconut milk.TOMATO SAARIngredients4 medium tomatoes slit into 4 on bottom and blanched, peeled Salt to taste1 tbsp finely chopped green chilli1 tsp roasted cumin powder1 tsp red chilli powder1 tbsp chopped jaggery¼ cup coconut milk1 tbsp ghee½ tsp mustard seeds5-6 curry leaves2 dry red chillies¼ tsp asafoetida (hing)Chopped fresh coriander for garnishSteamed rice for serving2 roasted papads for servingMethod1. 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.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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