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Hard Boiled Eggs in Tomato Sauce

Written by yorky

Ingredients 900 gm Ripe tomatoes chopped finely 2 tblsp Whole coriander seeds 2 tblsp Tamarind paste 2 tsp Ginger, grated 1 Garlic clove, mashed 1/2 tsp Chili powder 20 Curry leaves 2 tblsp Coriander leaves, chopped 1 tsp Ground roasted cumin seeds 2 tsp Gram flour 1 tblsp Vegetable oil 1/8 tsp Whole mustard seeds 1/8 tsp Whole cumin seeds 3 Whole fenugreek seeds 1/8 tsp Nigella seeds 1 Whole dried red chili 1 Garlic clove, quartered 4 Hard boiled eggs Method Put the tomatoes, coriander seeds, tamarind, ginger, garlic, chili powder, 10 curry leaves and the fresh coriander in a heavy pot. Place on a low flame, cover and simmer until the tomatoes are very soft. Sieve the mixture into a bowl and discard the contents of the sieve. Add the ground roasted cumin, and mix. Rinse the cooking pot and return the puree to it. Put the gram flour into a small cast-iron pan over a medium flame. Stir fry until it turns brown. Empty into a bowl and mix in 1 tblsp water. Add the mixture to the puree. Bring the puree to a simmer over a low flame, stirring continuously, Simmer gently for 2 to 3 minutes. Heat the oil in a small frying pan. When hot, put in the mustard seeds, whole cumin seeds, fenugreek seeds, nigella seeds, red chili and the remaining 10 curry leaves. As soon as the chili begins to darken, add the garlic. When the garlic begins to brown add the contents of the frying pan into the puree and mix slightly. Put the puree into a serving dish, half the eggs and place into the puree so that they are at least half buried. (Courtesy of Amina Bi)

 

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