To begin making Maharashtrian Tomato Saar Recipe, take a saucepan and blanch the tomatoes in boiling water for 10 minutes, remove and place it in cold water while retaining the water in which it was boiling.

When cool, peel the outer skin of the tomatoes and blend it to a smooth puree using a blending jar and keep aside.

Now, grind the grated coconut, garlic, cumin seeds and 2 red chillies to a smooth seeds and keep aside.

Heat oil in a pan, add the mustard seeds and let it splutter.

Add the red chilli, asafoetida and curry leaves and let it crackle.

Add the ground coconut mix and saute for 2 minutes, until the raw smell of the garlic goes away.

Now, add the tomato puree and simmer for 2 minutes.

Add 3 cups of water left over from blanching the tomatoes, season with salt and let it simmer for 10 minutes.

Switch off the flame and serve the the Maharashtrian Tomato Saar Recipe along with Steamed Rice and Papad for a light weeknight dinner.