Prepare the Tomatoes: Boil the medium-sized tomatoes until soft. Let them cool down, peel off the skin, and blend them with a whole peeled bulb of garlic into a smooth puree. Keep it aside.

Make the Masala Paste: In a blender, add fresh coconut, green chilli, a handful of fresh coriander leaves, cumin seeds, coriander seeds, tamarind, red chilli powder, black peppercorns, and a little water. Blend everything into a very fine, smooth paste.

Start the Tempering (Tadka): Heat oil in a cooking pan or kadhai. Once the oil is hot, add mustard seeds and let them pop. Add the crushed garlic cloves, asafoetida (hing), curry leaves, and a pinch of turmeric powder.

Cook the Masala: Pour the blended coconut masala paste into the hot oil. Stir it well and cook on medium heat until the mixture starts to gently bubble and boil.

Combine and Mix: Pour the prepared tomato-garlic puree into the boiling masala and mix everything together evenly. Add a little extra water to thin it out to your preferred consistency.

Add Flavour: Toss in some extra chopped coriander, add a small piece of jaggery, and put in salt to taste.

Simmer: Let the Tomato Saar boil gently for 5 to 7 minutes on medium heat. It will thicken up slightly as it cools down later. Serve hot!