Ingredients:
Oil – 1 tsp
Red Chilli Powder – 1/2 tsp
Curry Leaves – few
Turmeric Powder – 2 tsp
Cumin Powder – 1/2 tsp
Coriander Powder – 1 tblsp
Tomatoes – 500 gms, skin peeled and chopped
Tamarind Pulp – 1/2 cup
Cinnamon – 1/2 inch stick
Cloves – 1 to 2
Cardamoms – 1 to 2
Ginger Garlic Paste – 1/2 tblsp
Salt as per taste
Coriander Leaves – handful
For Seasoning:
Dry Red Chillies – 2
Garlic Cloves – 3, peeled
Cumin Seeds – 1/2 tsp
For Garnishing:
Besan Flour – 1 tblsp, dry roasted
Hard-boiled Eggs – 2 to 3
Method:
1. In a pan, fry the chilli powder, curry leaves, turmeric, cumin and coriander.
2. Add 1 cup of water and tomatoes, red chilli powder, cinnamon, cloves, cardamoms and ginger garlic paste.
3. Cook well.
4. Add salt to taste.
5. Cook over low eat to a soup like consistency.
6. Mix the dry roasted besan flour in a cup with little tomato liquid and mix until smooth.
7. Add and cook together with the tomato curry for about 5 minutes or more.
8. When the curry turns thick and is creamy smooth, remove from heat.
9. Saute the whole red chillies, garlic and cumin in a little hot oil.
10. Pour over the curry.
11. Slice the hard-boiled eggs in half.
12. Garnish with the curry with the sliced eggs.
13. Serve hot.
