How to do it
Originating from the Bengali region of India, only the finest and most delicate tomatoes can be used for this delicious soup. This recipe uses regular red tomatoes, but you can make the same soup with yellow tomatoes. Choose apples that are also soft, juicy, for example, lilac. If the soup is too thick for you, add a little water, and you can use cream instead of milk, only then add water. You can choose different combinations of spices, the most important thing is to keep the essence of the soup – mashed tomatoes, thickened with flour sauce.
1. Wash the tomatoes, remove the stems and roughly chop. Wash the apples, remove the seeds and cut into slices.
2. Heat 2 tablespoons of clarified butter in a deep pan. When the butter is hot, add the bay leaves, asafetida, hot pepper, ginger, cinnamon, ground cumin and ground coriander.
3. Stir the spices for a few seconds and stir in the chopped tomatoes and apples. Add salt, sugar and ground black pepper. Mix everything well and simmer in a covered pan for 20-25 minutes until the tomatoes are soft and fall apart.
4. Meanwhile, in another small pan, melt and heat the clarified butter. When it heats up, add the flour and mix well. Slowly pour in the milk, stirring vigorously or using a hand whisk. When the sauce boils, becomes homogeneous and thickens, remove from heat.
5. Rub the tomato mass through a sieve into the pot, heat the puree. Discard remaining tomato skins and seeds. When the puree starts to boil, stir in the flour-milk sauce and add the chopped coriander leaves. Immediately hot. Serve hot with Indian flat breads, puff pastry or samosas. Season with some sour cream.
Recipe from Yoga Nutrition Blog