Tamota ni Curry

Cuisines

Best for

Recipe

Ingredients

3	medium tomatoes
1 cup	water
1	medium onion, finely chopped
2 tablespoons	oil
1 teaspoon	cumin seeds
1 teaspoon	ginger-garlic paste
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
1 teaspoon	sugar
1	green chili, slit
2	eggs
2 tablespoons	fresh coriander leaves, chopped
—	salt to taste

Instructions

1. 1 Chop the tomatoes into small pieces and set aside.
2. 2 Heat oil in a pan over medium heat and add cumin seeds.
3. 3 Once the cumin seeds splutter, add the chopped onions and sauté until golden brown.
4. 4 Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
5. 5 Stir in the turmeric powder, red chili powder, coriander powder, and salt. Mix well.
6. 6 Add the chopped tomatoes and cook until they are soft and the oil starts to separate.
7. 7 Pour in the water and bring the mixture to a boil.
8. 8 Add the sugar and slit green chili, then simmer for about 5 minutes.
9. 9 Crack the eggs directly into the simmering curry and cover the pan with a lid.
10. 10 Allow the eggs to poach in the curry for about 5-7 minutes, or until cooked to your liking.
11. 11 Garnish with fresh coriander leaves before serving.