Versatile Egg And Tomato Ka Koot
Ready In: 40 mins
Serves: 4
Ingredients
For tomato curry
- 3 teaspoons oil
- 1 tablespoon ginger-garlic paste
- 1 cup tomato puree
- 2 teaspoons tamarind pulp
- 1 teaspoon salt, to taste
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon roasted cumin powder
- 1 cup water
Seasoning
- 1 teaspoon oil
- 1⁄4 teaspoon fenugreek seeds (methi)
- 1⁄4 teaspoon nigella seeds (kalonji)
- 1⁄4 teaspoon cumin seed
- 1⁄4 teaspoon mustard seeds
- 1 -2 whole red chile
- 5 -6 curry leaves
- 3 -4 eggs
- red chili powder, to garnish
- cumin powder, to garnish
- 3 -5 finely chopped coriander leaves, to garnish
Directions
- Heat oil in a pan.
- Add ginger-garlic paste and saute until the raw smell is gone.
- Add tomato puree, tamarind pulp, salt, red chilli powder, corriander powder, roasted cumin powder and water.
- Stir well.
- Allow it to cook on medium flame.
- Meanwhile, prepare the seasoning.
- For this, heat oil in a pan.
- Add methi, nigella, cumin and mustard seeds, red chillies and curry leaves.
- Allow the seeds to crackle and splutter.
- Once they stop doing that, transfer the seasoning into the curry.
- Mix well.
- Remove from flame.
- Now, pour the curry into a large flat serving tray.
- Keep aside.
- Boil 3-4 eggs in water for 8-10 minutes.
- Remove from flame.
- Allow to cool.
- Peel them and slice them in half.
- Place them on the sauce in the tray.
- Garnish each egg in the centre with a pinch of red chilli powder, cumin powder and corriander leaves.
- Serve hot.
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