Versatile Egg And Tomato Ka Koot

Name: Versatile Egg And Tomato Ka Koot
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 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; 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

Submitted by Charishma_Ramchandani

"This is Chef Rakesh Sethi's recipe from Mirch Masala. It looks very presentable. For vegetarians who want to try this, substitute eggs with 250 gms. cottage cheese(paneer), cut in cubes. The rest is just the same. Enjoy!"

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Ready In:: 40mins
Ingredients:: 20
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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RECIPE SUBMITTED BY

Charishma_Ramchandani

Ruwi

Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h A few things I've done:- 1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. 2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. 3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. 4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. I love researching on the mythology of ancient Goddesses and then condensing my research into poems. In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}

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