Tomato Kuttu of Andhra
|Tomatoes||1 Kilogram, skinned and pulped|
|Hard boiled eggs||8 , fried in 1/2 teaspoon turmeric powder|
|Turmeric powder||1⁄2 Teaspoon (For Frying The Eggs)|
|Curry leaves sprigs||2|
|Green chillies||4 , deseeded|
|Garlic clove||8 Large|
|Cinnamon pieces||2 (1 Inch Each)|
|Coriander leaves||1 Cup (16 tbs), chopped|
|Fresh turmeric||1 Inch|
|Cumin seeds||1 Teaspoon|
|Coriander seeds||1 Teaspoon|
|Tamarind pulp||1⁄2 Cup (8 tbs)|
|Gram flour||1⁄3 Cup (5.33 tbs)|
|Refined oil||1⁄2 Cup (8 tbs)|
Place the oil in a large vessel over medium heat. When it gets hot, add the curry leaves. When they begin to crackle, add the finely ground masala. Lower the flame and cook for 5 minutes.
When the masala turns red hot, add the tomato puree and cook over a slow fire. When the gravy begins to boil, mix the gram flour and the tamarind pulp in a bowl and add to the gravy, and mix it in until smooth.
Place the eggs fried in 2 teaspoons oil and 1/2 teaspoon haldi into the gravy and serve hot with white rice.