Versatile Egg And Tomato Ka Koot Recipe

Name: Versatile Egg And Tomato Ka Koot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ¼ teaspoon fenugreek seeds (methi); ¼ teaspoon nigella seeds (kalonji); ¼ teaspoon cumin seed; ¼ 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

Servings: persons

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
¼ teaspoon fenugreek seeds (methi)
¼ teaspoon nigella seeds (kalonji)
¼ teaspoon cumin seed
¼ 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

1
Heat oil in a pan.
2
Add ginger-garlic paste and saute until the raw smell is gone.
3
Add tomato puree, tamarind pulp, salt, red chilli powder, corriander powder, roasted cumin powder and water.
4
Stir well.
5
Allow it to cook on medium flame.
6
Meanwhile, prepare the seasoning.
7
For this, heat oil in a pan.
8
Add methi, nigella, cumin and mustard seeds, red chillies and curry leaves.
9
Allow the seeds to crackle and splutter.
10
Once they stop doing that, transfer the seasoning into the curry.
11
Mix well.
12
Remove from flame.
13
Now, pour the curry into a large flat serving tray.
14
Keep aside.
15
Boil 3-4 eggs in water for 8-10 minutes.
16
Remove from flame.
17
Allow to cool.
18
Peel them and slice them in half.
19
Place them on the sauce in the tray.
20
Garnish each egg in the centre with a pinch of red chilli powder, cumin powder and corriander leaves.
21
Serve hot.

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 teaspoons oil, 1 tablespoon ginger-garlic paste, 1 cup tomato puree, 2 teaspoons tamarind pulp, and more.

Yes, Versatile Egg And Tomato Ka Koot falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Versatile Egg And Tomato Ka Koot

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