Tomato Shorba

A lovely soup from Maharashtra made from tomatoes and coconut with a delicate touch of spices.

Preparation Time: 15 minutes.
Cooking Time: 15 minutes.
Serves 6.
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1 kg tomatoes
2 tsp besan (Bengal gram flour)
1/2 coconut, grated
1 tsp cumin seeds (jeera)
3 to 4 curry leaves (kadi patta)
2 to 3 green chillies
1 tbsp jaggery (gur) or 2 tsp sugar
1 tbsp ghee
salt to taste

For the garnish
1 tbsp chopped coriander (dhania)

1. 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.
2. Add 2 1/2 teacups of water to the grated coconut and blend in a liquidiser. Strain and take out thin coconut milk.
3. Add the gram flour to the coconut milk and mix well.
4. 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.
5. Add the tomato puree, coconut milk mixture, jaggery and salt.
6. Cook for a few minutes.
7. Sprinkle coriander on top and serve hot.