Another one of my childhood favourites…I remember having this saar on its own as lunch. This typical konkani recipe is definately worth a try.
5 – 6 medium tomatoes, 2 tablespoons freshly grated coconut (alternatively, dried coconut can also be used), a bunch of spring onions (about 6 – 7 spring onions if they are small and 2 -3 if they are big), 2 green chillies, 2 – 3 garlic cloves, a pinch of turmeric, warm water, 1 tablespoon coriander seeds (alternatively use coriander powder), oil to cook and salt to taste
- Grind 3 tomatoes, the white fleshy part of the spring onions, coconut, green chillies, garlic, turmeric, ½ cup water and coriander seeds together.
- Heat oil in a pan and temper it with aestofida.
- Add ½ tablespoon mustard seeds and finely chopped spring onion greens (top green part of spring onions). Sauté the onion greens for about 3 – 4 minutes.
- Then add the grinded tomato mixture to the pan.
- Add salt as per taste, ½ cup warm water and cook the mixture for 4 -5 minutes.
- Next, add 2 – 3 sliced tomatoes. Cook for another 10 minutes or till it reaches a desired consistency.
- Serve with rice and enjoy on its own.