When I was growing up Tomato Saar was a common curry made on a school day. It was an easy and yummy way out for my mum. Mostly we'd have fried fish or a dry vegetable as an accompaniment or as they say in Konkani "Tawndaak launk". What with three young daughters and a house to take care of ! My mother had a lot going on. I think we are so blessed with all the modern gadgets that are easily accessible today. Most house chores need a click of a button to get done.
Well, Tomato saar is essentially tomato curry and is as easy to make as pushing the button on your washing machine. On days when your fed up of daal, or its to tiresome to make coconut or yogurt curry, tomato saar can rescue you.
Tomato saar goes well with steamed rice.
Ingredients:
Tomatoes - 3 medium
Kashmiri Chillies - 3 nos
(Make 4 slits at the bottom of the tomato and along with the kashmiri chillies place in boiling water for five minutes. Keep aside.)
Garlic - 4 cloves
Cumin/ Jeera - 1/2 tsp
Mustard seeds/ rai - 1/2 tsp
Onion - 1 medium
1. Grind all the ingredients mentioned above.
Tempering:
Oil - 2 tbsp
Onion - 1 small (finely chopped)
Curry leaves - a few
Long green chillies - 2 finely chopped (optional)
2. In a pan, pour oil, add the curry leaves, onions and chillies.
3. Then add the ground paste, salt and fry well. Add a glass of water. Let it simmer for a couple of mins
4. Adjust seasoning and consistency according to your taste.
5. Garnish with finely chopped coriander leaves.
Typically tomato saar is watery, but if you'd like you can make it a little more thicker by adding less water.
Well, Tomato saar is essentially tomato curry and is as easy to make as pushing the button on your washing machine. On days when your fed up of daal, or its to tiresome to make coconut or yogurt curry, tomato saar can rescue you.
Tomato saar goes well with steamed rice.
Ingredients:
Tomatoes - 3 medium
Kashmiri Chillies - 3 nos
(Make 4 slits at the bottom of the tomato and along with the kashmiri chillies place in boiling water for five minutes. Keep aside.)
Garlic - 4 cloves
Cumin/ Jeera - 1/2 tsp
Mustard seeds/ rai - 1/2 tsp
Onion - 1 medium
1. Grind all the ingredients mentioned above.
Tempering:
Oil - 2 tbsp
Onion - 1 small (finely chopped)
Curry leaves - a few
Long green chillies - 2 finely chopped (optional)
2. In a pan, pour oil, add the curry leaves, onions and chillies.
3. Then add the ground paste, salt and fry well. Add a glass of water. Let it simmer for a couple of mins
4. Adjust seasoning and consistency according to your taste.
5. Garnish with finely chopped coriander leaves.
Typically tomato saar is watery, but if you'd like you can make it a little more thicker by adding less water.
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