9/9/13

Zaiqa Blog Archive Tamaton ka Kut

Tamaton Ka Kut - Rich Tomato Saucy Curry

Serves : 6 - 8

Ingredients:
Tomatoes 10, large, red and ripe, washed and quartered (or) C anned ground/crushed tomatoes 596 ml
Besan/Gram Flour 1/3 cup
Salt 1 1/2 tsp
Red C hilli Powder 1 1/2 tsp
Dry Roasted C umin Seed Powder 1 tsp
Dry Roasted C oriander Seed Powder 1 tsp
Oil 2 tbsp
C umin Seeds/Zeera 1 tsp
C urry Leaves/Karyapaak 8
Garlic pod/Lahsun - 2, whole, crushed
Dried Red C hillies 2, each split into two
Fresh C ilantro/Kothmir 1 cup, finely chopped
Fresh Mint/Pudina
Heavy C ream a dollop(optional)
Hard boiled Eggs 4

zaiqa.net/2008/02/tamate-ka-kut-rich-tomato-saucy-curry/

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9/9/13

Zaiqa Blog Archive Tamaton ka Kut

Tamaton Ka Kut - Rich Tomato Saucy Curry

Method:
Put the quartered tomato pieces in a large non-stick sauce pan on medium low heat. Add a cup of water to it, mix, and cover with the lid. Let it cook
till the tomatoes are mushy and soft. Keep giving it a stir every once in a while. Let it cool. Once cooled, pour into a blender container and add the
gram flour. Blend till pureed. If you are using canned crushed tomato, add the gram flour to it and mix well.
Strain this mixture through a wire mesh strainer back into the saucepan. Throw away the left over seeds and skin in the strainer. Add 2 cups water to
it and let it cook on simmer.
Pour oil into a small frying pan at medium heat and throw in the cumin seeds, whole red chillies, garlic pod and curry leaves when the oil heats up. As
they start to splutter, remove from heat and add this to the tomato sauce being cooked in the saucepan.
Add the cumin and coriander seed powder, red chilli powder and salt to the sauce and mix well. Bring it to a boil, and let it cook at medium low heat
until the raw aroma of gram flour is gone. You can add a little water to it if required. Taste and adjust the salt and chilli powder according your likes.
Take the eggs and make light slits on the egg on all 4 sides of it making sure the slits are not deep into the yolk, just on the surface. Add these to the
simmering tomato sauce. C ook the tomato sauce until the raw smell of the gram flour is gone, about 30 minutes. Keep stirring it occasionally.
Once it is cooked, just before you serve, stir in the chopped cilantro and mint. Pour it into a warm bowl. Drop in a dollop of heavy cream and serve it
warm.
Note: For a good dark red colour, add a few tablespoons of canned Tomato paste.
Suggested Accompaniments: It is uaually devoured along with C hinese Fried Rice,Vegetable Biryani or Pulaos as a side dish. WE use this sauce to wet rice
when we have it.
Luv,
Mona

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