Hyderabadi Tomato Curry

Ingredients

Tomatoes 1 kg
Gram lentils 1 tsp
White cumin 1 tsp (roasted)
Red chilies 8 whole
Ginger and garlic paste 1 tbsp
Sesame seeds 1 tbsp (roasted and ground)
Tamarind 1 tbsp (soak in 1 cup water for ½ hr and remove seeds)
Curry leaves 4
Green chilies 4
Salt to taste
Dalda or your choice of cooking oil 1 cooking spoon

Baghar (fried Garnish)
Fenugreek seeds (methi) 4
White cumin 1/4 tsp
Red chilies (whole) 4
Eggs 2 hard boil and slice

Making Method

Pour four cups of water in a pan, add tomatoes, gram lentils, red chilies and white cumin and boil till the lentils are tender. When cooked, put the mixture in a blender and blend it into a smooth paste. Heat mixture again.
Add the tamarind water and the remaining ingredient and cook till green chilies become tender. In a separate frying pan, heat oil and add fenugreek seeds, white cumin, red chilies and curry leaves. When cooked pour the garnish on tomato mixture and let it cook on very low heat. Add sliced hard-boiled eggs before serving.

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