Tamate Ka Kut (Hyderabadi Tomato Curry)

Ingredients

• 5 tomatoes (medium, roughly chopped)
• 2 cloves garlic (Use 2–3 cloves in the curry)
• 0.5 red onion (sliced)
• salt (to taste; adjust again after blending)
• 0.5 tsp turmeric powder
• 1 tsp red chili powder
• tamarind (a small piece, about dime- to quarter-sized)
• 0.5 cup cilantro
• 0.5 cup mint
• curry leaves (for the curry, plus a few fresh leaves added later)
• 2 green chilies
• water (as needed for simmering, blending, and thinning)
• 4 boiled eggs
• 0.5 cup dried coconut (roasted)
• 0.25 cup roasted chana dal
• 1 tsp coriander seeds
• 0.5 tsp cumin seeds (for the ground paste)
• 2 tbsp oil (Use 2–3 tbsp for the bagar)
• 1 tsp cumin seeds (for the bagar)
• 1 tsp mustard seeds
• 3 dried red chilies (Use 3–4)
• 2 cloves garlic (Use 2–3 cloves, sliced, for the bagar)
• 6 curry leaves (Use 6–7 leaves for the bagar)

Steps

1. 1

   Add the chopped tomatoes, curry garlic, sliced red onion, salt, turmeric powder, red chili powder, tamarind, mint, cilantro, curry leaves, and enough water to a pot. Simmer until all the vegetables and herbs are soft and tender.

2. 2

   Blend the softened mixture until smooth using a hand blender. Strain it back into the pot, add more water if needed for a soupy consistency, and adjust the salt to taste.

3. 3

   Add a few fresh curry leaves and the green chilies. Bring the curry to a boil.

4. 4

   Grind the roasted dried coconut, roasted chana dal, coriander seeds, and cumin seeds with a little water until smooth.

5. 5

   Add the ground paste to the pot and mix well.

6. 6

   Bring the curry back to a boil, then add the boiled eggs. Simmer for 5 minutes.

7. 7

   For the bagar, heat the oil in a small pan. Add the cumin seeds, mustard seeds, dried red chilies, curry leaves, and sliced garlic.

8. 8

   Let the bagar sizzle until fragrant and the garlic is lightly golden.

9. 9

   Pour the hot bagar over the curry and serve with rice. The source recommends keeping the curry especially soupy.

Notes

The source does not specify exact water quantities or simmering times for softening the tomatoes and herbs; add enough water to achieve the desired soupy consistency. The creator notes that the soupier, the better, and mentions serving it over rice, optionally with a little ghee.

Nutrition per serving

• main
• Hyderabadi
• South Asian
• egg curry
• vegetarian
• soupy
• spicy
• rice accompaniment