Ingredients:
• 4 medium size Tomatoes
• 1 tbsp Beet root pieces
• 1/2 katori Water
• 1/4” peeled, finely chopped Ginger
• 1 tsp corn flour
• 1 tsp Ghee
• 1/4 tsp Cumin seeds
• A pinch of Asafoetida
• Cumin powder
• A pinch of Red chilli powder
• 1 Bay lea
f • A bit of Jaggery
• Salt to taste
Method:
• In a pot take tomatoes. Add beet root, water.
• Put the pot in pressure cooker and cook on medium heat until 3 whistles.
• Peel the cooked tomatoes. Transfer the boiled, peeled tomatoes into blender pot.
• Add a few pieces of boiled beet and a little water in which beet was cooked to blender pot.
• Add peeled, chopped ginger to blender pot.
• Take corn flour in a bowl. Add boiled beet water to it and make paste.
• No lumps of corn flour should be formed.
• Add corn flour paste to blender pot, close the lid and blend it nicely.
• The tomato, beet ginger paste is ready. • Heat up 1 tsp ghee in a pan. Add cumin seeds, asafoetida. Mix it once.
• Lower the heat and sieve the tomato puree through a sieve into tadka.
• This will remove the pieces of ginger or beet if any and tomato seed. Add a little water.
• Add cumin powder, red chilli powder, bay leaf and jaggery. Add salt to taste.
• Cook the saar on medium heat for about 4-5 minutes
. • Tomato saar is already.
• You can add bread croutons to saar if you want.