Tamatar Ka Cut

Ingredients:

Tomatoes – 10, large( washed and quartered )
Besan/Gram Flour – 1/3 cup
Salt – 1 1/2 tsp
Red Chilli Powder – 1 1/2 tsp
Dry Roasted Cumin Seed Powder – 1 tsp
Dry Roasted Coriander Seed Powder – 1 tsp
Oil – 2 tbsp
Cumin Seeds/Zeera – 1 tsp
Curry Leaves/Karyapaak – 8
Garlic pods/Lahsun - 2( whole)
CrushedDried Red Chillies – 2, each split into two
Fresh Kothmir – 1 cup, finely chopped
Fresh Mint/Pudina
Boiled Eggs – 4

Procedure:

Put the quartered tomato pieces in a large non-stick sauce pan on medium low heat.
Add a cup of water to it and cover with the lid (pressure cooker can be used if want to cook fast). Let it cook till the tomatoes are mushy and soft. Keep giving it a stir every once in a while. Let it cool. Once cooled pour into a blender jar and add the gram flour. Blend till pureed. If you are using canned crushed tomato, add the gram flour to it and mix well while cooking itself.

Strain this mixture through a wire mesh strainer back into the saucepan. Throw away the left over seeds and skin in the strainer. Add 2 cups water to it and let it cook on simmer.

Pour oil into a small frying pan at medium heat and put the cumin seeds, whole red chillies, garlic pods and curry leaves when the oil heats up. As they start to splutter, remove from heat and add this to the tomato sauce being cooked in the saucepan.

Add the cumin and coriander seed powder, red chilli powder and salt to the sauce and mix well. Bring it to a boil, and let it cook at medium low heat until the raw aroma of gram flour is gone. You can add a little water to it if required. Taste and adjust the salt and chilli powder according your likes.

Take the eggs and add these to the simmering tomato sauce( use tooth pick to make small slits in eggs ). Cook the tomato sauce about 15- 20 minutes. Keep stirring it occasionally.

Once it is cooked, just before you serve, stir in the chopped corainder and mint.

your dish is ready to serve

TIP: this is good with white rice and Talawa ghost