Tomato Shorba ( Desi Khana)
by Tarla Dalal
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Tomato shorba is a tangy soup made from tomatoes and coconut milk, mildly spiced with cumin seeds and green chillies. The addition of jaggery imparts a slight sweetness and reduces the sourness of tomatoes, making the soup all the more pleasing to the palate.
- Combine the tomatoes and 1½ cups of water in a deep non-stick pan and cook on a medium flame for 8 to 10 minutes or till the tomatoes turn soft.
- Allow them to cool completely and blend in a mixer to a smooth mixture.
- Strain the mixture using a strainer and keep aside.
- Combine the coconut milk and besan in a bowl, mix well using a whisk and keep aside.
- Heat the ghee in a deep non-stick pan and add the cumin seeds.
- When the seeds crackle, add the curry leaves and green chillies and sauté for a few seconds.
- Add the tomato purée, coconut milk-besan mixture, jaggery and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
- Add the coriander and mix well.
- Serve hot.
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