Recipe Eggs with Tomato Kut

[karadekoolaid]

Ingredients: (Serves 4)
8 eggs, hard- boiled to your requirements!
450 gms tomatoes (could be fresh, finely diced, or tinned)
1 tbsp coriander seeds or coriander powder
1 tbsp tamarind paste
1 tsp sugar
10 gms fresh ginger, minced
1 clove garlic, finely sliced
½ tsp cayenne pepper
10 fresh curry leaves (optional)
2 sprigs fresh coriander, stalks and all
½ tsp cumin powder
1 tbsp gram (besan/chickpea) flour, toasted
Splash of vegetable oil
1 tsp black mustard seeds
¼ tsp fenugreek seeds
½ tsp kalonji/nigella seeds
1 whole dried chile pepper
1 large clove garlic, sliced into 4 pieces

Method:

• Put the tomatoes, coriander seeds, tamarind,sugar, ginger, garlic, chile powder and half the curry leaves into a heavy pot and bring to a simmer. Put a lid on the pot , and simmer gently until the tomatoes have fallen apart - about 15 minutes.
• Sieve the contents of the pan, discarding the solids. You should have a thin, aromatic tomato "soup" remaining.
• Wash out the pan and return to the heat. Add the vegetable oil and, when hot, add the mustard seeds, fenugreek seeds, kalonji seeds, whole chile pepper and garlic. Allow to sizzle until the mustard seeds pop, then add the tomato once more.
• Lower the heat, add the cumin and stir in the roasted gram flour ro thicken the sauce a bit.
• Finally, add the (halved) hard-boiled eggs, warm through for 5 minutes and serve with rice.

* If you want to make the process easier, blend the tomato mixture with a stick blender, fry the tempering spices (mustard, fenugreek, etc) separately and pour over the sauce, then stir in the gram flour.

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