Tamotan Per Anda
|Tomatoes||6 Large, skinned (tamotan)|
|Onions||4 , minced|
|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|
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.