Showing posts with label Easy. Show all posts
Showing posts with label Easy. Show all posts

Lahsun Shev Recipe | Garlic Sev Recipe [Video]


Garlic Sev or Lahsun Shev is deep fried savory strings made of chickpea flour that has been flavored with garlic. Serve garlic sev as an evening snack during tea time. Garlic Sev is vegan.

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lahsun shev lasoon sev

So how have you guys been? I'm making an appearance after a gap of few weeks now.

For the first time, it is not because I was busy with work, but because I was on vacation. Finally!! The last real vacation that did not involve attending weddings or meeting family was when we went to Bali in 2017 and we were both craving some "us" time. This year we kept it local and visited North East India.

Before I went on vacation, I shared the recipe of the BEST CHOCOLATE CAKE ever!!! I hope you tried that out cause that's a keeper. But that cake, was what I wanted to make for Gee and Raj's birthday. They had asked me for totally different things.

Gee, not one with a sweet tooth and someone craving a certain savory for months now, asked me to make her Garlic Sev, the way they sell in Goa. She's been trying her luck to find something similar in Bangalore, but not succeeded. I thought I would attempt to make some for her. Whether it tastes exactly like the one she buys in Goa, it is up to her to tell, but I thought it was really really tasty and it was so simple to make.

lahsun shev lasoon sev


Garlic Sev or Lahsun Shev is deep fried savory strings made of chickpea flour that has been flavored with garlic. The dough is very simple, just a few ingredients. The dough doesn't require any real kneading, just enough to combine all the ingredients together. Then you need a sev press or any press really that can shape the sev. Using the press, release the dough straight into the hot oil and deep fry until crisp.

The amount of garlic I used gives the sev a mild garlic flavor. To get a more prominent flavor, add more garlic.

Garlic Sev stores well for 1-2 weeks in an airtight container, but, I assure you it won't last that long for you to test. This thing is so addictive, it will be gone in a jiffy. Serve garlic sev with tea during tea times or just snack day long.


lahsun shev lasoon sev



If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Garlic Sev Recipe | How to make Lahsun Sev

lahsun shev lasoon sevGarlic Sev or Lahsun Shev is deep fried savory strings made of chickpea flour that has been flavored with garlic. Serve garlic sev as an evening snack during tea time. Garlic Sev is vegan.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     30 minutes
Total time:     45 minutes
Yield:                One small jar

Ingredients:


1 cup Chickpea Flour (Besan)
5 to 6 Garlic cloves
0.25 tsp Asafoetida (Hing)
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 Tbsp Oil
Salt to taste (Curd)
Oil for deep frying
Water as required

Method:


1. Blend the garlic, asafoetida, red chilli powder, turmeric powder, salt and 1 Tbsp oil with a little water into a smooth paste. The mentioned amount of garlic gives a very mild flavor, add more garlic for a more prominent garlic flavor.
2. Take the chickpea flour/besan in a large bowl and add the blended garlic masala.
3. Knead until combined. Add more water if required. If it is too sticky, add a little more chickpea flour/besan. Adjust salt or red chilli powder as required.
4. Take a chakli press or a sev press and select the sev plate of the thickness you desire. Grease the plate and the press.
5. Add in a portion of the dough to the press and stuff it in tight.
6. Heat oil for deep frying.
7. Once the oil is hot, press the sev directly into it.
8. Allow the sev to cook for 1-2 minutes on medium heat, then flip it.
9. Cook for 4-7 minutes until crisp and lightly browned.
10. Remove from heat and either place it on an absorbant paper towel or a collander.
11. Once the sev has cooled completely, gently break it into smaller pieces.
12. Store in an airtight container so that sev remains crisp.



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Shankarpole

traditional Indian chakli, savory deep fried snack
Chakli
popular Indian snack - baked flat discs made of four and spices
Baked Papdi










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Moringa Chutney Recipe | Drumstick Leaf Chutney [Video]


Moringa Chutney is a warm and healthy chutney made from cooked moringa leaves (drumstick leaves), tomato, onion and garlic. Moringa chutney is tangy and can be spiced to taste. It stores well in the fridge for a few weeks.

In a hurry? Jump to Video or Jump to Recipe

drumstick tomato chutney

Hi folks! Long-time no see!

So yeah, my other non blogger life consumed all my time for the last month and I have been slowly limping into this life since last week. More of that later, or maybe never.

It is in those super busy days, that I appreciate simple recipes like this Moringa Chutney. It is easy and quick to make, it stores well in the fridge for a few weeks and it is so delicious and versatile. You can eat it as a side with roti/chapati, you can mix it with rice and make flavored rice, you can spread it on bread or you can dip chips in it.

And the best thing about it? It's also very healthy.

drumstick tomato chutney


Moringa, also commonly known as drumsticks in India is a plant native to Africa and Asia. The seed pods are called drumsticks and are popularly added to curry in South India. The leaves are the most nutritious part of the tree. Moringa leaves are rich in vitamins and protein. They are also used as a dietary supplement to enhance weight loss.

Since it is the season when the leaves are available aplenty in the market, it is just appropriate that I share this recipe with you guys.

To make the Moringa Chutney, wilt the moringa leaves by cooking them on low heat in a little bit of oil. Keep it aside to cool. In the meantime, cook onions, garlic, green chillies, and tomatoes until they are soft. I used green tomatoes because they were in season, you can use regular red tomatoes as well. I also used the non-spicy banana peppers or bhajji chilli instead of regular green chillies, but you can use what you have available to spice up the chutney. Once everything is cooked down and cooled, blend it with a little salt and water until you have a smooth paste. Make a quick tempering of mustard seeds and curry leaves and add the chutney to it and simmer for 3-4 minutes.

The chutney can be stored in a glass jar in the fridge for 2-3 weeks.

Moringa Chutney is vegan and gluten-free. It also suits a plant-based diet. 

drumstick tomato chutney


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



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Moringa Chutney Recipe |  Drumstick Leaf Chutney 


drumstick tomato chutneyMoringa Chutney is a warm and healthy chutney made from cooked moringa leaves (drumstick leaves), tomato, onion and garlic. Moringa chutney is tangy and can be spiced to taste. Vegan, gluten-free and delicious. 

Recipe Type:  Chutney
Cuisine:            South Indian
Prep Time:     10 Minutes
Cook time:     20 Minutes
Total time:     30 Minutes
Yield:                Makes 2 small jars

Ingredients:


4 cups Moringa leavesor 1 bunch Moringa leaves
1 large Onion
3 or 4 medium Tomatoes
1 or 2 Green Chillies
4 to 5 Garlic cloves
3 Tbsp Oil
1 tsp Mustard Seeds
1 sprig Curry leaves
Salt to taste
Water as required

Method:


1. Remove the moringa leaves from the stem and rinse 2-3 times in clean water.
2. Heat 1 Tbsp oil in a kadhai and add the moringa leaves. Cook on low heat until the leaves wilt or shrink. Remove from heat and allow to cool.
3. Heat 1 Tbsp oil in a kadhai and add in sliced onions and garlic pods. Saute until the onions are translucent.
4. Add in the tomatoes and green chillies. Cover and cook on low heat until the tomatoes soften. You can add 2-3 tbsp of water to help the cooking process. Remove from heat and allow to cool.
5. Blend the moringa leaves and onion-tomato with a little water and salt to taste until smooth.
6. In a kadhai, heat the remaining oil and add the mustard seeds. Once the mustard seeds splutter, add in the curry leaves and the blended chutney. Simmer on low heat for 6-8 minutes. Adjust seasoning if required. Remove from heat and allow to cool completely.
7. Store in a clean glass jar in the fridge for 2-3 weeks.




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Vegan Omelette Recipe | How to make omelet without eggs [Video]

Vegan Omelette or Vegetarian Omelet without eggs! This omelet is made using chickpea flour and plain all purpose flour.  Enjoy it guilt free!

In a hurry? Jump to Video or Jump to Recipe

eggless omelette made with chickpea flour

This Vegan Omelette HAS to be on your breakfast menu!!

Eggs have always been so tightly associated with breakfast, that if you don't eat any (like me), you are left with very few options. Well, until now!! Presenting the Omelet without eggs, that tastes just like it was made with eggs. You can hardly tell the difference.

This Omelet has become a go-to breakfast for us on those busy weekday mornings or on those really lazy Sunday mornings. Sometimes, dinner too.

I have to thank Gee for introducing me to this recipe. She saw this online and made it for me. We LOVED it!! We were surprised that this tasted so much like the real deal. I've tried the cheese omelet and trust me, that is so so close to the Cheese Omelet made with eggs that you could fool anyone.

eggless omelette made with chickpea flour


Wondering what makes this taste like the real egg omelette? Black Salt. Just one simple ingredient.

The funky smell of black salt has always been equated to that of eggs. The smell comes because of the high sulphur content in the salt. Much like those hot water springs, but much milder. Black salt is now easily available online and pretty much all over the world. If you do buy black salt, you can use it in so many more recipes or sprinkle it over fruits or that salad for a different taste.

Why you SHOULD make this Omelette:

  • If you turned vegan and miss eating eggs, then you should make this and be guilt free. You can eat the cake and have it too!
  • It is so easy to make, you should definitely add it to your breakfast recipes list. After all, we are always looking for one more of those to add to the kitty.
  • If you've never eaten eggs in your life, at least, now you will know what they taste like and what the hypes all about.
  • Got any more good reasons? Leave a comment.

eggless omelette made with chickpea flour

eggless omelette made with chickpea flour


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



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Vegan Omelette Recipe | Eggless Omelet Recipe


eggless omelette made with chickpea flourVegan omelette or vegetarian omelet is an omelet made with chickpea flour and plain flour instead of eggs. A quick breakfast recipe.

Recipe Type:  Breakfast
Cuisine:            International
Prep Time:     10 minutes
Cook time:     10 minutes
Total time:     20 minutes
Yield:                Makes 4 omelettes

Ingredients:


0.3 cups Chickpea Flour
0.3 cups Flour
0.25 tsp Turmeric Powder
1 Onion, finely chopped
1 Green Chilli, finely chopped
2 Tbsp Coriander leaves, finely chopped
Black salt to taste
Pinch of baking soda
Water as required
Oil to pan fry the omelettes

Method:


1. Take the chickpea flour and plain flour in a bowl. Add 0.5 cup of water and whisk until smooth.
2. Add in the turmeric powder, chopped onion, chopped green chilli, chopped coriander and mix well.
3. Add in more water if required.
4. Add in the black salt to taste and mix well.
5. Add in the baking soda and mix well.
6. Heat a pan and grease it. Spoon in the batter and cook on medium heat until one side cooks.
7. Spoon some oil over the top and flip the omelette. Cook until the other side is cooked.
8. Remove from heat and serve with toast.



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Sweet & Sour Mango Curry | Saasav | Pashingiri Recipe [Video]


Pashingiri or Saasav is traditional sweet and sour Mango Curry from the Konkan coast of India made by simmering ripe baby mangoes in a vegan masala made of coconut and spices. This curry is popular in the coastal households during Summer.


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sweet and sour mango curry, Mangalore pashingiri curry, Goan mango saasav, Konkani saasav

Summer is almost over and the love of my summers is going to go out from markets soon. Until then we are going to honour the king of fruits - Mango. For us, in the tropics, summer isn't all about the Sun, we see the Sun all year round. But summer brings with it the delicious juicy selection of seasonal fruits like the mango, jackfruit, guavas and melons. But it has always been the mango that rules my heart.

If you love Mangoes as much as I do, you may enjoy these other mango recipes:

MAVINKAYI CHITRANNA / RAW MANGO RICE
AAM PANNA
INSTANT MANGO PICKLE
RAW MANGO GOJJU
HAGALKAI MAVINKAYI GOJJU
MANGO CHEESECAKE
FRUIT TART WITH MANGO CREAM
AAMRAS / MAVINKAYI SEEKARNE

sweet and sour mango curry, Mangalore pashingiri curry, Goan mango saasav, Konkani saasav

sweet and sour mango curry, Mangalore pashingiri curry, Goan mango saasav, Konkani saasav


Lalbagh in Bangalore has been hosting the annual Mango Mela or Mango Festival for years. Every year farmers from around Bangalore set up their stalls to sell naturally ripened mangoes and organic mangoes. In 2019, it started from 1st June and it is scheduled to be around for 3 weeks. So if you are in the city, do not miss it. They have a wide variety at very competitive prices. We went there on Saturday ago and bought several kilograms of Alphonso, and some of these tiny Sugar Baby or Sakre Gutti. 

I bought the Sugar Baby mangoes only to make this sweet and sour ripe mango curry. You heard it right, ripe mango not raw. The first time I made it I called up several people and collected 5 different recipes, before I decided to make this one given to me by my very close friend from Goa. The Goan version uses Turmeric and Asafoetida, which is optional in the Mangalore version.

There are 2 major variants of this curry - cooked and uncooked. The recipe listed here is the cooked one. The other one, where the coconut masala is not cooked, resembles this Tambuli recipe.

This Mango Curry is best served with rice, but can also be served with bread on the side.

Enjoy the mango season while it lasts!

P.S - This is a repost of a 2015 post. Video instructions are added and the post is altered slightly, but the recipe remains the same.

sweet and sour mango curry, Mangalore pashingiri curry, Goan mango saasav, Konkani saasav


Video Recipe





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Sweet and Sour Mango Curry | Saasav | Pashingiri

Sweet and Sour Mango curry made with ripe mangoes and fresh coconut. This recipe is famous along the Konkan coast (Western coast of India) and is a popular curry in Summers.

Recipe Type:  Main Course
Cuisine:          South Indian/ Mangalorean/ Goan
Prep Time:     10 minutes
Cook time:     30 minutes
Yield:              3 Servings

Ingredients:


8 small Ripe Mangoes
1 cup Desiccated Coconut
1 tsp Mustard seeds
2-3 Dry red chillies
2-3 Tbsp Jaggery or Sugar
A marble sized ball Tamarind (Optional)
8-10 Curry leaves
1/2 tsp Turmeric powder / Haldi (Optional)
A pinch Asafoetida / Hing (Optional)
2 tsp Oil
Salt
Water

Method:


1. Wash and peel the mangoes and keep aside
2. Soak the tamarind in half a cup of water and keep aside
3. Dry roast 1/2 tsp of the mustard seeds in a pan on low heat for 1 min. Be careful not to burn it otherwise the curry will turn bitter. 
4. Heat 1 tsp of the oil in the pan, add the red chillies and fry for 30 sec or until the chillies are crisp.
5. Grind the coconut, roasted mustard seeds and red chillies into a coarse paste with a little water. 
6. Heat the remaining oil and add the remaining mustard seeds
7. Once they splutter, add the curry leaves and lower the heat
8. Add the coconut paste, turmeric and asafoetida and mix well. Add 0.5 cup of water and simmer for 6-8 minutes. Turmeric and Asafoetida are used in the Goan version of the curry, while it is optional in the Mangalore version.
9. Slightly mash the mangoes and add to the curry
10. Add water to achieve the desired consistency. Add more if eating with rice and less if with bread.
11. Add salt and jaggery. Do not add all the jaggery at once, taste and add. If the mangoes are very sweet, you may not need much. 
12. Squeeze the tamarind in the water and remove the pulp. Add this sour liquid to the curry. Again, like the jaggery, do not add all the liquid at once, taste and add. If the mangoes are very sour, you may not need it.
13. Cook on low heat for 5 mins.
14. Serve warm with rice or bread.


sweet and sour mango curry, Mangalore pashingiri curry, Goan mango saasav, Konkani saasav



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Mavinkayi Chitranna Recipe | Raw Mango Rice Recipe [Video]


Mavinkayi Chitranna or Raw Mango Rice is a vegan South Indian sour and spicy mango flavored rice made from tart raw mangoes and leftover rice. Mango Rice takes less than 30 minutes to make. Raw Mango Rice is also gluten free.

In a hurry? Jump to Video or Jump to Recipe

raw mango rice

A quick weeknight fix. That's exactly what this Mavinkayi Chitranna or Raw Mango Rice is.

We've had a week of thunderstorms here in Bangalore and it's been scary. I scare easy, but thunder has never scared me, but I have been pretty jumpy the last weekend. The sound was akin to the sky ripping apart and a few of these extremely loud ones even managed to wake me up. Although we've been swamped with unseasonal rains, I still believe it is Summer, because mangoes, you know. While Bangalore really doesn't have a season for most things, that is, you can find pumpkins and beets all year round, but Mangoes, come only once a year in Summer. So when Summer gives you mangoes, you make sure you make use of it to the fullest. Ripe, raw and everything in between. If you like Mangoes, as much as me, you may also enjoy these other Mango recipes:

AAM PANNA
INSTANT MANGO PICKLE
RAW MANGO GOJJU
HAGALKAI MAVINKAYI GOJJU
MANGO CHEESECAKE
FRUIT TART WITH MANGO CREAM
AAMRAS / MAVINKAYI SEEKARNE


raw mango rice


I usually shop for the week on Saturday and then prep my veggies for the week ahead. Amidst the thunder and the crazy winds and the heavy downpour, I barely managed to get any meal prep done last weekend. So this Raw Mango Rice just pulled me through Monday. No prep really required, except may be cooking the rice.

Mavinkayi is the Kannada word for raw mangoes and Chitranna, well that's just colorful rice. In all other seasons, Chitranna is made using lemons or limes, but come Summer, tart raw mangoes are the preferred choice. Mavinkayi Chitranna is more of a South Indian fried rice in which leftover rice is tossed with a raw mangoes.

To make Mavinkayi Chitranna, use firm and tart raw mangoes. All green mangoes aren't raw, so pick carefully. Once you have the raw mangoes and some leftover rice, you are all sorted. To make the Raw Mango Rice, all we do is make a tempering of mustard seeds, a few lentils and then toss in grated raw mango along with turmeric and salt and allow the raw mango to cook down slightly. Then toss in the rice and add salt and mix well. Yes, it's as simple as that.

This tastes amazing with a side of Mango pickle, yes more mangoes, or a simple raita.

P.S. - This is a repost of a 2015 post. Only video is added and a few photos. Recipe remains the same.

raw mango rice



If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Mavinkayi Chitranna Recipe | Raw Mango Rice Recipe


raw mango riceMavinkayi Chitranna or Raw Mango Rice is a vegan South Indian sour and spicy mango flavored rice made from tart raw mangoes and leftover rice. Mango Rice takes less than 30 minutes to make. Raw Mango Rice is also gluten free.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     20 minutes
Total time:     30 minutes
Yield:                Serves 2-3

Ingredients:


3 cups cooked Rice
0.5 cup Raw Mango, grated
2 Tbsp Oil
0.5 tsp Mustard Seeds
1 Tbsp Urad Dal
1 Tbsp Chana Dal
1 Sprig Curry leaves
1-2 Tbsp Peanuts
1 Green Chilli, finely chopped
0.5 tsp Turmeric Powder
2 Tbsp Water
Salt to taste
Fresh grated coconut to garnish
Coriander leaves to garnish

Method:


1. Heat oil in a pan and add the mustard seeds.
2. Once the mustard seeds splutter, add in the chana dal and the urad dal and saute until lightly browned.
3. Add in the peanuts and curry leaves and fry until the peanuts are browned.
4. dd in the grated raw mango, turmeric powder, salt and a little water and cook until the mango softens slightly.
5. Add in the rice and mix well.
6. Garnish with the chopped coriander leaves and freshly grated coconut.
7. Serve hot.




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Maharashtrian Tomato Saar Recipe [Video]


Nothing says Summer like red juicy ripe tomatoes. Use the tomatoes to make this simple vegan curry from India. The Tomato Saar is vegan and gluten free.

In a hurry? Jump to Video or Jump to Recipe

Vegan tomato curry from Maharashtra, Maharshtrian tomato saar

Red juicy tomatoes = Summer, right?

Summer is the best and worst time to be in India. Yeah. Let's go with the bad thing first, it is worst because of the heat. If it weren't for the summer rains in Bangalore, I would probably be swimming in a pool of my own sweat. Ugly visual, scratch that. But the best past about Summer, the best fruits and vegetables. 

If you want to have the sweetest fruits, the juiciest fruits, you have to come to India in Summer and then probably hide yourself in an AC room the entire day. 

Come April, I had a good list of recipes I wanted to cook for Summer and share with you guys. As predicted, I never stuck to that list. I really never do, I don't know why I bother. Instead of making what I had so patiently planned (I even set a Google Calendar reminder, I know, that's deep), I went on cooking with what I found in the market. I think it worked out better this way. At least I have been cooking seasonal to a large extent.

Vegan tomato curry from Maharashtra, Maharshtrian tomato saar

This Tomato Saar is just that, seasonal and delicious. But then you get tomatoes all year round, so what's your excuse to not make this? I assume you have nothing, so read ahead.

The history, I first encountered this Tomato Saar when I was in College. We were working to change the hostel mess menu when someone suggested this, and the cooks (lazy as they were) actually agreed to make this. They made it for the trial menu one weekday lunch and for some reason, while I really enjoyed it, it never did make the cut to the final menu. I tend to blame the cook's stubbornness to change, that led to it being out, because it was so delicious. A term I rarely used on anything that came out of the hostel kitchen.

Ever since, I've made this many times when I want a quick curry that does not require me to boil dal or make some elaborate masala. This Tomato Saar is simple, quick, vegan, healthy, gluten free and foremost, it is tasty. It is tangy and spicy and pairs perfectly with rice or with bread. 

To make the Tomato Saar, boil tomatoes, blend them with coconut, garlic and chillies, boil this puree again and season it. That's literally it! I'm really not giving you any excuses to chicken out, am I?

So wishing you a Happy Summer! May you cook with the best of the season's produce.

Vegan tomato curry from Maharashtra, Maharshtrian tomato saar



If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Maharashtrian Tomato Saar Recipe


Vegan tomato curry from Maharashtra, Maharshtrian tomato saarMaharashtrian Tomato Saar is a simple yet flavorful vegan curry made from tomatoes and coconut. The dish is made popularly in the Western state of Maharashtra in India. 

Recipe Type:  Curry
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     30 minutes
Total time:     40 minutes
Yield:                Serves 2


Ingredients:


3 large Tomatoes, diced
0.75 cup grated Coconut
2 cloves Garlic
2 Green Chilli, roughly chopped
2 Tbsp Oil
1 tsp Cumin Seeds
Curry leaves
Salt to taste
1 Tbsp Coriander leaves, chopped
Water as required

Method:


1. Boil the roughly diced tomatoes in water until soft.
2. Drain the tomatoes and allow to cool. Keep the water it was boiled in aside, do not throw away.
3. Blend together the tomatoes, coconut, garlic and green chillies along with a little water until smooth.
4. Heat oil in a kadhai and add cumin seeds.
5. Once they brown, add in the curry leaves. 
6. Add in the tomato-coconut paste. Add the water used to cook the tomatoes as required to reach the desired consistency.
7. Add salt and boil for 6-8 minutes. Remove from heat and garnish with coriander leaves.
8. Serve hot with rice or bread.

Vegan tomato curry from Maharashtra, Maharshtrian tomato saar


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