Tamate Ka Kut - Maimoona Yasmeen Recipes.
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Ingredients: For 5 to 6 servings
Tomatoes (medium size) Chopped : 2 Kg
Garlic cloves : 10 to 12
Chopped Onions (medium size) : 4
Tamarind : 1 Tablespoon
Red Chilli Powder : 3 Teaspoons
Turmeric Powder : 1 Teaspoon
Salt : 1 ½ Teaspoon
Curry Leaves : Handful
Chopped Coriander : ½ Bunch
Coriander Powder : 1 Teaspoon
Cumin Powder : 1 Teaspoon
Eggs : 6
Cooking Oil: 5 Tablespoons
Procedure:
For eggs:
1.In a cooking saucepan, boil 6 eggs.
2.Peel the skin and mark vertical slits from all sides.
3.Into a frying pan, add 1 tablespoon of oil and sauté the eggs to golden brown.
4.Keep these sauted eggs aside.
For preparing Tamate Ka Kut:
1.In a cooking saucepan, add chopped tomatoes, garlic cloves, chopped onions and turmeric powder and close the lid.
2.Let it cook on medium flame for 15 minutes and stir in between.
3.When the tomatoes get tender, let it cool.
4.Grind the mixture into fine paste along with the remaining water in the tomatoes.
5.Sieve this grinded paste into an another cooking saucepan.
6.Do not add water and if required, add only half a cup of water to the whole paste.
7.Into this sieved tomato paste, add salt, red chilli powder, cumin powder, coriander powder, mint leaves, chopped coriander and boiled and sauted eggs.
8.Close the lid and let it cook on medium flame for 10 minutes.
9. If you want you can add a pinch of red color.
For tempering:
1.Into a frying pan, add 4 tablespoons of oil.
2.When the oil is hot, add 2 teaspoons of cumin seeds and 7 to 8 whole dried red chillies.
3.When they start turning brown, add 2 teaspoons of mustard seeds. Let them splutter.
4.Give tadka to the cooked tomato paste.
Tamate Ka Kut is ready. Serve with rice or chapatti or with fried chicken.
4 окт 2024
