Tomato Saar

Tomato saar.
Delicious spicy curry with ripe tomatoes from Maharashtra cuisine.

According to Wikipedia Maharashtra is the name of a state of India and its language is Marathi. In area it is the third-biggest state of India. Mumbai is the capital of Maharashtra. Pune is the cultural and educational capital.
The food of Maharashtra is different in each place. The people in the Konkan region eat more rice and the ones near the ocean eat a lot of fish. In eastern Maharashtra, most people eat a lot of wheat, jowar, and bajra. Other important things people eat in Maharashtra are lentils, onions, tomatoes, potatoes, chilies, garlic, ginger, and aamras. Many people also eat chicken and mutton.

Tomato is known scientifically as Solanum lycopersicum, the tomato is the berry of a plant from the nightshade family, native to South America. Despite technically being a fruit, the tomato is generally categorized as a vegetable.

Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer.

They are also a great source of vitamin C, potassium, folate and vitamin K.
Source

This month in Shhhhh cooking secretly challenge facebook group we are sharing different dishes from Maharashtra cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. This month my partner is Priya Mahesh. Who blog at Www.at200deg.com
Priya gave me two easy to use ingredients hing or asafoetida and jeera or cumin. And I gave her turmeric and ginger. Check out her blog for the amazing recipe she shared with these ingredients.

You may like some more tomato recipes here

Marinara sauce

Tomato coconut chickpea curry

Onion tomato chutney or dip

Tomato cilantro egg drop soup

Bitter gourd with tomato

This tomato saar goes well with hot steamed rice. I have added kokum in it. I love the mild tangy taste of kokum. But if you don’t have kokum, use tamarind paste or you can skip it if you don’t like tangy taste.

Recipe

Tomato – 4 medium

Water – 2 cup

Ginger – 1/2 inch piece

Green chilli – 2

Cumin powder – 1 teaspoon

Coconut – 1/2 cup, finely chopped or grated

Oil – 2 tablespoon

Mustard seeds – 1/2 teaspoon

Cumin seeds – 1/2 teaspoon

Curry leaves – 12

Dry red chilli – 1

Hing or asafoetida – a pinch

Turmeric powder – 1/4 teaspoon

Jaggery powder or sugar – 1/2 teaspoon

Kokum – 2 – 3 pieces, optional

Cilantro or coriander leaves – 1 tablespoon, chopped + to garnish

Method

1. Wash the tomatoes well. Make a cross-shaped incision or make X with a knife at one end. Don’t make too deep cut.

2. Boil 2 cup water in a pan. Add the tomatoes in it. Boil for 6 – 8 minutes or until the skin starts to separate. Don’t discard the water we will use it.

3. Let the tomatoes cool down. Discard the stem. Peel and grind into a smooth paste.

4. Grind the coconut, green chilli and ginger. Make a smooth paste. You can add 2 – 3 garlic cloves if you want. I didn’t.

5. Add cumin powder and keep aside. If you are using whole cumin add it with coconut, chilli and ginger and grind.

6. Heat oil in a pan. Add mustard seeds.

7. When the seeds start to splutter add cumin seeds and let them splutter.

8. Add dry red chilli. Now add hing or asafoetida and curry leaves.

9. Add coconut, chilli, ginger, cumin paste and turmeric powder. Mix well.

10. Saute till the mixture dried up.

11. Add ground tomatoes, salt, kokum and chopped cilantro or coriander leaves. Mix well.

12. Add the water we have used to boil tomatoes. When it starts to rolling boil reduce the heat. Cook on simmer for 10 minutes.

13. Remove from heat. Garnish with coriander leaves.

14. Serve hot with steamed rice.

Notes

1. Add green chilli according to your taste.
2. If you don’t have kokum then you can use 1 teaspoon tamarind paste or if you don’t like tangy taste skip it.
3. Use fully ripe red tomatoes to make tomato saar.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Goan Dal Curry With Coconut And Kokum

Dal curry with coconut and kokum.
A delicious and flavourful dal from Goan cuisine.

Beautiful state Goa known as “Pearl of the Orient” and a “Tourist Paradise”. The state famous for it’s beaches.
Goan cuisine consists of regional foods popular in Goa, an Indian state located along India’s west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, pork and local spices are some of the main ingredients in Goan cuisine. The area is located in a tropical climate, which means that spices and flavors are intense. Use of kokum is another distinct feature. Goan food is considered incomplete without fish. It is similar to Malvani or Konkani cuisine.
To read more about Goa click here.

Among all the food this dal curry is my all time favourite.
You can get some more dal recipes here

1. Dal kanda or dry chana dal fry

2. Beetroot dal

3. Whole Masoor dal or red lentils

4. Dal palak

5. Assamese massor dal boror tenga

6. Sprouts sundal

7. Egg dal tadka

We don’t get kokum in local market. Earlier used tamarind paste instead of kokum. But this time my daughter gave me a packet of kokum from Pune.
If you don’t have kokum then you can use 2 teaspoon tamarind paste instead.
I didn’t use onion in the dal. If you want you can fry 1 sliced onion before adding coconut and tomato paste. Or you can grind 1 onion with coconut, chilli, ginger, garlic and tomato.

You can make it with any dal or lentil like moong or green gram, Masoor dal

or chana dal or Bengal gram.
Recipe is very simple and easy yet lip-smacking. Best accompany with your steamed rice or any bread.

Recipe

Toor dal or pigeon peas – 1 cup

Turmeric powder – 1/2 teaspoon

Salt to taste

Water – 2 & 1/2 cup + 1 cup

Kokum – 1 – 2 pieces

Cilantro or coriander leaves – 2 tablespoon, chopped

Ginger – 1/2 inch piece, chopped

Green chilli – 1 – 2, chopped

Fresh coconut – 1/2 cup, chopped

Tomato – 2, chopped

Garlic – 3 – 4 cloves

Cumin powder – 1 teaspoon

Oil – 2 tablespoon

Curry leaves – 12 – 15

Mustard seeds – 1/2 teaspoon

Cumin seeds – 1 teaspoon

Dry red chilli – 2, torn into 2 pieces

Hing or asafoetida – a pinch

Method

1. Clean and wash the toor dal or pigeon peas. Soak in water for 15 – 30 minutes.

2. Grind coconut pieces, green chilli, tomatoes, ginger and garlic. Make a smooth paste. You can add 1 onion if you want.

3. Boil the soaked dal with 2 & 1/2 cup water in pressure cooker for 3 – 4 whistle or till the dal becomes soft.

4. When the pressure cooker cool down, open the lid.
Add kokum pieces and 2 tablespoon chopped cilantro or coriander leaves. Mix and keep aside.

5. Heat 1 tablespoon oil in a pan.
Add the ground paste and cumin powder.

6. Saute till the mixture dried up and smell of raw garlic goes away, add it to the dal.

7. Mix well. Add 1 cup water.
When it starts to rolling boil simmer the heat.

8. Cook on low heat for 5 – 6 minutes.
Stir in between to avoid sticking at the bottom of the pan.

9. Taste and adjust salt if require. You can add little more water if require. But don’t make the dal runny. It should be thick.

10.Switch off the heat.

11. Now heat 1 tablespoon oil or ghee in a small pan.

12. Add mustard seeds. Let them splutter now add cumin seeds.

13. When the seeds starts to splutter add dry red chilli and curry leaves.
Add hing or asafoetida and mix.

14. Add this tempering in the dal.
Mix well. Garnish with chopped cilantro or coriander leaves.

15. Serve hot with steamed rice, roti, paratha, puri, naan or any bread.

Notes

1. You can use moong, masoor, chana or any dal instead of toor dal.

2. If you don’t have kokum use 1 – 2 teaspoon tamarind paste instead.

3. Use chilli according to your taste.

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If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update
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