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Tamotan Per Anda

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Ingredients
  Tomatoes 6 Large, skinned (tamotan)
  Onions 4 , minced
  Salt To Taste
  Chilli 1⁄2 Teaspoon
  Turmeric powder 1⁄4 Teaspoon
  Jeera powder 1 Teaspoon
  Ginger garlic paste 1 Teaspoon
  Jaggery piece 1 Teaspoon, crushed
  Green chillies 2 , chopped
  Chopped coriander 2 Tablespoon
  Ghee 3 Tablespoon
Directions

Chop tomatoes fine or puree in blender.
Heat 2 tbs ghee and fry onions golden.
Add salt, chilli, turmeric and jeera powders, ginger-garlic paste, green chillies, coriander leaves and jaggery and fry well.
Add tomatoes and simmer till quite soft.
Take a lagan or shallow vessel.
Put in 1 tbs ghee, tomato mixture and then 2 tbs water.
Cover vessel and simmer.
When steam forms, take off from fire, uncover and spread egg-whites over mixture.
Make slight hollows with a tablespoon and place egg-yolks in them.
Sprinkle salt and pepper and just a few drops of water.
Cover and cook over low fire until eggs are set and cooked through.
Serve warm with toasted bread.
The dish may even be baked in a fairly hot oven for 15 mins., until eggs are set and cooked through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Breakfast
Method: 
Fried
Interest: 
Holiday, Healthy
Ingredient: 
Egg
Cook Time: 
10 Minutes
Servings: 
4

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