Recipe 3: Hyderabadi Tamate Ka Kut (Style I)

HYDERABADI TAMATE KA KUT (STYLE 1)

The best Tamate Ka Kut in my house is made in my maami's (my aunt's) home. That's where I tried my first taste of this delicious dish. I too make Tamate Ka Kut but it may not be anywhere as yum as my Toi mamma's. However, it is delicious too. I have 2 versions to use, my fav though is this first one here because it is all about the tomatoes and its one of the ways I will eat a boiled egg - when its soaked in this yum gravy/soup. This dish may also remind one of the French dish Soup a la Provencal!

If you love tomatoes as much as I do, you will try this out as soon as you read the recipe below. This 1 ingredient (excluding spices) dish can become your soup, soup base, gravy or your chutney mix. Try it and let me know what you think.

This is a super easy, super delicious recipe. I make this all the time for weekend lunch and you can have it with parathas or with rice. Now I have 2 ways in which we make Tamate Ke Kut in my home but this one is my favorite.

Try it out and let me know what you think.

RECIPE FOR  HYDERABADI TAMATE KA KUT

Serves: 4 people / 2 people over 2 meals

Time Taken: 30mins

ALL YOU NEED IS

- 4 ripe tomatoes

(avoid very hard ones as we need the tomato to give the right flavor without adding packaged puree)

- 4 hard boiled eggs - shelled

- 2 tablespoons Besan / Gram Flour

- 1/2 teaspoon Kalonji seeds

- Curry Leaves

- Black mustard seeds

- Green Chillies

- Turmeric powder, red chilli powder, salt and juice of half a lime

HOW TO MAKE

The Eggs :

Boiled the eggs, shell them and then shallow fry them with turmeric powder and Kashmiri red chilli powder. Set aside.

The Tomato :

Boils 4 tomatoes, let cool and peel the skin. Add 4 garlic pods and grind to a paste. This is the KUT puree.

The Mix :

Dry roast besan, kalonji and cumin seeds and grind.

In a shallow sauce pan heat oil and fry green chillies and garlic cloves. Add the tomato puree, once it starts to heat up mix in the gram flour mix to thicken the sauce.

Place the cut boiled eggs into the sauce mix.

For Tempering:

Heat oil, add black mustard seeds, curry leaves and fry.

Add the tempering to the top of the boiled eggs. Ta-daaa! Tamate Ka Kut is ready.

Serve hot with parathas.