Traditional Maharashtrian Tomato Essence Recipe Recipe

To begin making Maharashtrian Tomato Saar method, take a saucepan and blanch the tomatoes in boiling liquid for 10 mins, remove and place it in cold liquid while retaining the liquid in which it was boiling.When cool, strip the outer skin of the tomatoes and pulse it to a creamy puree using a blending jar and keep aside.Now, grind the grated coconut, garlic, cumin seeds and 2 red chillies to a creamy seeds and keep aside.mildly hot fat in a cooking vessel, empty in the mustard seeds and let it splutter.empty in the red chilli, asafoetida and curry leaves and let it crackle.empty in the ground coconut pulse and saute for 2 mins, until the raw smell of the garlic goes away.Now, empty in the tomato puree and low-boil for 2 mins.empty in 3 cups of liquid left over from blanching the tomatoes, seasoning with seasoning and let it low-boil for 10 mins.Switch off the flame and offer the the Maharashtrian Tomato Saar method along with Steamed Rice and Papad for a light weeknight dinner.