1 kg. tomatoes
2 teaspoons gram flour (besan)
1/2 coconut, grated
1 teaspoon cumin seeds
3 to 4 curry leaves
2 to 3 slit green chillies
1 tablespoon iaggery or
2 teaspoons sugar
1 tablespoon ghee salt to taste
For the garnish
1 tablespoon chopped coriander
A lovely soup from Maharashtra made from tomatoes and coconut with a delicate touch of spices.
Preparation time: 15 minutes.
Cooking time: 15 minutes.
Cut the tomatoes into big pieces. Add 2 teacups of water and put to cook. When cooked, prepare a thick puree by passing through a sieve.
Add 2 ½ teacups of water to the grated coconut and blend in a liquidizer. Strain and take out thin coconut milk.
Add the gram flour to the coconut milk and mix well
Heat the ghee and fry the cumin seeds for a few seconds. Add the curry leaves and green chillies and fry again for a few seconds.
Add the tomato puree, coconut milk mixture, jaggery and salt.
Cook for a few minutes.
Sprinkle coriander on top and serve hot.