Goan Tomato Saar

1. 1
   prep · ~4 min

   Grind the coconut masala.

   1.Add grated coconut, cumin seeds, black pepper, and 2 garlic cloves to a grinder jar.

   2.Pour in 0.5 cup water.

   3.Grind to a smooth paste and set aside.
2. 2
   boil · ~10 min

   Cook the tomatoes.

   1.Add chopped tomatoes, green chili, turmeric powder, salt, and the remaining water to a pot.

   2.Bring to a boil over medium heat.

   3.Cook until the tomatoes turn soft and begin to break down, 8 to 10 minutes.
3. 3
   simmer · ~6 min

   Add the coconut paste and simmer.

   Stir the ground coconut paste into the cooked tomatoes and mix well. Simmer gently for 5 to 6 minutes until the saar looks lightly creamy and the raw coconut smell is gone.

   TIPKeep the heat low after adding coconut so the saar stays smooth and does not split.
4. 4
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a small pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add curry leaves and the remaining garlic cloves, lightly crushed, and fry for 20 to 30 seconds.

   TIPDo not brown the garlic too much or the tempering will taste bitter.
5. 5
   assemble · ~1 min

   Pour in the tempering.

   Pour the hot tempering over the simmering saar and stir once. Let it cook for 1 minute so the flavors come together.

6. 6
   serve

   Serve hot with steamed rice.

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