Tabota par Eda - Eggs on tomato

Eggs are a forever favorite in our home and that's why I constantly try to find out new ways to cook eggs to make boredom at bay. That is why, after I had made a special post about How to make the perfect hard boiled eggs which helped many, I posted an array of Egg recipes; specially egg curries.  

Punjabi style quick bhurji was always an instant option in our home. But when I tried this recipe for the first time about an year ago, I have literally stopped preparing our basic bhurji as this recipe gave me a different style and gave a total wonderful transformation to the fried eggs. 

This is a Parsi recipe which is a little spicy balanced with a dash of sugar and the use of Parsi Dhansak Masala. 

I found this wonderful recipe on a website and this is the original recipe link: http://kenzyskitchenkorner.blogspot.se/2014/05/tabota-par-eda-eggs-on-tomato.html

I have not covered and cooked  like in the recipe but did it a little my way and I've lost count how many times I've tried this recipe now. I had even prepared this for my non-Indian guest and she simply loved it ! 

Here's the simple recipe:

Ingredients:

Eggs: 4

Cooking oil: 3 tsp.

Onion (finely chopped): 1

Green chilli (finely chopped): 1

Cinnamon stick: 1 inch

Ginger-garlic paste: 3 tsp. (I use grated ginger and garlic)

Turmeric powder: 1/4 tsp.

Red chilli powder: 1/2 tsp.

Cumin powder: 1/4 tsp.

Coriander powder: 1/4 tsp. 

Salt to taste

Parsi Dhansak Masala: 1 tsp. 

Tomato (chopped): 1 big

Coriander leaves: a handful

Sugar: 2 tsp.

1. Heat oil and add the cinnamon stick and immediately add the green chili. Let fry for a bit and add the onions. Let them fry until they are slightly brown. 
2. Add the ginger-garlic paste and mix well. Let cook until the raw smell goes away. 
3. Add the dry spices at this point: red chili powder, turmeric powder, cumin powder, coriander powder and Dhansak masala. 
4. Mix well and add the chopped tomato. Sprinkle salt and mix well. Let cook until the tomatoes are almost soft and mushy. 
5. Add the chopped coriander leaves and the sugar. Mix everything well and let cook for another 2 minutes. 
6. Break the eggs and add the this masala. Mix well and let cook. Turn off the flame and serve hot with chappati and raita for a complete easy and quick meal. 

And here are the pictures from the lunch I prepared for my non-Indian guest in April this year where I had prepared this with Butter Chicken, plain rice, salad, mint-coriander chutney and chappati: 

Restaurant style tomato gravy and 10 recipes using gravy

Tomato gravy is one common base for so many Indian recipes and every household has their own version of tomato base curry. This tomato gravy can be used as a base for chicken, paneer, kofta etc. and can also be frozen to always have ready gravy to be added to any dish and your lunch/dinner will be ready in no time !!

Ingredients:

Cooking oil: 6 tsp.
Cardamom (green): 2
Black cardamom: 1
Javitri: 1
Jaiphal: 1 (this will impart a little sweet taste to the curry so skip this if you wish)
Cinnamon stick: 1 inch
Onion (chopped): 2
Tomato (chopped): 3
Cashews: 10-12
Bay leaf: 1
Ginger-garlic paste: 3 tbsp.
Turmeric powder: 1 tsp.
Red chilli powder: 1 tsp.
Coriander powder: 1 tsp.
Cumin powder: 1 tsp.
Kasoori methi: 1 tsp.
Sugar: 1 tsp.

1. Soak the cashews in a little water and keep aside.
2. Heat half the oil and crackle all the whole spices: green cardamom (seeds and covers both), black cardamom, javitri, jaiphal and cinnamon. 
3. Fry for half a minute and add the chopped onions. Stir and fry until the onions turn transparent but not brown. 
   
4. Add the tomatoes and sprinkle salt. Let cook until the tomatoes are cooked and become soft and mushy. 
   
5. Turn off the flame and let this mix cool completely. Grind it to a fine paste without using any water. 
6. Drain the water from the cashews and make a coarse paste of cashews in a mortal pestle and keep aside.
7. Heat the other half of oil and add bay leaf. Add the ginger-garlic paste and fry until the raw smell goes away. 
   
8. Add the dry spices: red chilli powder, turmeric powder, cumin powder, coriander powder and kasoori methi. Mix well and let cook for a minute.
9. Add the ground onion-tomato paste and mix everything well. Add the cashew paste and sugar after a minute and let everything fry well until the gravy starts leaving oil on the sides. 
   
10. Turn off the flame and use it in dishes directly or let cool completely and freeze in batches for future use. 

Here are some recipes to use this tomato gravy:

To make butter paneer masala: In this gravy, add the paneer and in a separate pan, heat a little butter, crackle mustard seeds and dried red chilli. Let fry for a minute and add garam masala; mix and turn off the flame. Pour this over the gravy with paneer. Butter Paneer Masala is ready.

To make palak paneer: Boil and blanch the spinach and let cool. Grind to a fine paste with green chillis. Add paneer cubes to the tomato gravy and the spinach paste; mix and stir, let cook for a minute and turn off the flame. Do not cover. Palak Paneer is ready.

To make kofta: Use this gravy for lauki kofta or malai kofta. Skip the sugar, kasoori methi and cashews and dunk the koftas in this gravy and enjoy.

To make green chicken: marinate chicken in a paste of green chilli, mint, coriander and lemon juice for 4 hours or overnight. Heat oil and add cumin seeds and cloves. Add the marinated chicken and fry for few minutes. Cover and let cook until done. Add this chicken mix to the tomato gravy and green chicken curry is ready.

To make vegetable korma: Heat oil in a pan and crackle the mustard seeds and dried red chilli. Add the vegetables: potatoes, cauliflower, carrots, peas and fry for about 5 minutes. Add yogurt and mix well. Let cook covered until the vegetables are done. Add a cup of tomato gravy to this mix and your vegetable korma is ready. 

To make vegetable pulao: In the same method as making vegetable korma, add boiled rice and mix everything well. Vegetable pulao is ready. 

To make egg curry: Boil eggs and peel them. Heat little oil and add ginger-garlic paste to the oil. Add the eggs and sprinkle little red chilli powder and fry the eggs from all sides. Remove from flame. Add the fried eggs to the tomato gravy and egg curry is ready. 

To make chhole masala: Heat oil in a pan and crackle cumin seeds. Add chopped onions and fry well until they are transparent. Add 1/2 cup of tomato gravy and mix well. Let fry until the gravy starts to thicken up. Add the boiled chhole (white chickpeas) and mix well. Adjust salt and red chilli. Let cook for 5-7 minutes and turn off the flame. Garnish with coriander and serve as a quick side dish or to carry in lunch box. 

To make Aaloo Matar Subzi: Heat oil in a pressure cooker and crackle mustard seeds. Add chopped onions and fry until they are transparent. Add the chopped potatoes and peas and salt and turmeric powder. Add little water and close the lid. Pressure cook for 3 whistles and let the pressure release. Open and add tomato gravy and mix well, let cook everything for 5 minutes and turn off the flame. Aaloo Matar Subzi is ready.

To make Achaari Mix Vegetable: Dry roast dry red chilli, fennel seeds, coriander seeds, mustard seeds, fenugreek seeds, cloves and bay leaf. Cool and grind to a powder. Heat oil in a pan and add the vegetables: potatoes, cauliflower, beans, carrots, peas and sprinkle salt. Let cook for about 5 minutes. Sprinkle the spice powder and add little yogurt. Cover and let cook until the vegetables are done. Remove cover and add tomato gravy (don't add a lot of gravy, just about 1/2 cup) and mix everything well. Cook for 2-3 minutes and Achaari Mix Veg is ready.    

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Capsicum Tomato Masala

Ingredients:

Cooking oil: 3 tsp.
Cumin seeds: 1 tsp.
Onion (chopped): 1
Garlic (chopped): 3 cloves
Tomato (chopped): 2
Green chilli (chopped): 1
Capsicum (cubed): 1 (I used green capsicum but colored bell peppers can also be replaced with)
Salt to taste
Red chilli powder: 1 tsp.
Turmeric powder: 1 tsp.
Garam masala: 1 tsp.
Coriander to garnish

1. Heat oil and temper the cumin seeds. Add onion when they crackle and fry until they are pink and transparent.
2. Add the garlic and fry for 30 seconds. Add the tomato and green chilli. Sprinkle salt and let cook. 
3. When the tomatoes are about half done, add the capsicum and mix well. Add the dry spices: red chilli powder, turmeric powder and garam masala. Mix everything well and cover. Let cook until the tomatoes are soft and the capsicum is done. 
4. Check the capsicum by breaking one piece with the cooking spoon and if it snaps and breaks, that means it is not yet done. If it becomes soft that means it is done.
5. Turn off the flame and garnish with coriander leaves. 

Achaari Tomato masala

Ingredients:

Onion (chopped): 1
Ginger-garlic paste: 2 tsp.
Tomatoes (chopped): 2
Dried red chilli: 1
Fennel seeds: 1/2 tsp.
Coriander seeds: 1/2 tsp.
Mustard seeds: 1/2 tsp.
Fenugreek seeds: 1/4 tsp.
Cloves: 2
Bay leaf: 1
Yoghurt: 1/4 cup
Cumin seeds: 1/2 tsp.
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Garam masala: 1/4 tsp.
Cooking oil: 2 tsp.(mustard oil/pickle oil)

1. Add onion, ginger-garlic, dried red chilli, fennel seeds, coriander seeds, mustard seeds, fenugreek seeds, cloves, bay leaf and yoghurt to a mixer and grind to a fine paste. 
2. Heat oil and splutter the cumin seeds. Add the ground paste and fry on medium flame until it starts leaving oil on the sides. This will take about 10 minutes.
3. Add the tomatoes and sprinkle salt. Mix and let cook until the tomatoes are soft and mushy. Add red chilli, turmeric and garam masala. Mix and turn off the flame after a minute. Serve as a spicy side dish.

Punjabi Tomato fry

This is a versatile recipe of Punjabi tomato fry which can be used as a base for any vegetable or can be eaten as it is with chappati or rice. This fry can also be freezed as a base masala and can be used whenever required. It stays good for upto a month.

Ingredients:

Cooking oil: 2 tsp.
Cumin seeds: 1/2 tsp.
Onion (chopped): 1
Garlic (grated): 2 cloves
Ginger (grated): 1/2 inch
Tomatoes(chopped): 2
Green chilli (chopped):1
Salt to taste
Red chilli powder to taste
Turmeric: 1/4 tsp.
Garam masala (optional): 1/4 tsp.
Coriander leaves to garnish

1. Heat oil and splutter the cumin seeds. Add onion and fry until transparent.
2. Add the ginger- garlic and fry well. You can also use ginger-garlic paste in place of grated ginger and garlic if making in large quantities.  
3. Add the tomatoes and green chilli. Add salt and let cook until the tomatoes are soft.
4. Add red chilli and turmeric, mix well and sprinkle a bit of water. DO NOT add any water if preparing it for freezing purpose. Mix and let cook for another minute. 
5. Add garam masala, mix and turn off the flame. 
6. Garnish with coriander leaves and serve as a side dish. 
7. If freezing, let cool completely and transfer to freezing containers or ziplocks. Freeze enough quantity for one time use in one box or ziplock so you heat up only the portion you eat at once.  

Tamatar Ka Salan

Ingredients:

Onion (chopped): 1

Tomato (chopped): 2

A handful peanuts

Sesame seeds: 1/2 tsp.

Poppy seeds: 1 tsp.

Fenugreek seeds: 1/2 tsp.

Red chilli powder: 1 tsp.

Turmeric powder: 1 tsp.

Tamarind extract: 1 tsp.

Curry leaves: a few

Salt to taste

Cooking oil: 2 tsp.

1. Add the onion, peanuts, sesame, poppy seeds, fenugreek seeds, red chilli powder and turmeric powder in a mixer and blend to a smooth paste. Keep aside.
2. Chop the tomatoes in big chunks (cut each tomato into 4). 
3. Heat oil and add the tomatoes. Fry until they shrink a bit, do not let them soft. Drain oil and take out in a bowl. Keep aside.
4. Heat the oil again and add the ground paste. Add tamarind extract and let cook for 5-7 minutes until the masala is cooked and there is no raw odour. 
5. Add salt and mix well. Add 1/2 cup water and let cook until the gravy becomes thick.
6. Add the fried tomatoes to the gravy and toss gently. Let cook for 2 minutes, add the curry leaves and cover. Turn off the flame.
7. Remove lid after 10 minutes and serve hot.

Aaloo Tamatar Sabzi

Ingredients:

Potatoes (cubed): 4
Tomatoes (chopped roughly): 2
Green chilli: 1
Ginger (grated): 1 inch
Cumin seeds: 1/2 tsp.
Salt to taste
Red chilli powder: 1 tsp.
Turmeric powder: 1 tsp.
Coriander powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Asafoetida: a heaped pinch
Garam masala: 1/2 tsp.
Cooking oil: 3 tsp.

1. Heat oil in a wok and add cumin seeds and let them splutter. Add asafoetida and after a minute add cubed potatoes and add salt and turmeric. Mix well and let it cook for 2 minutes. 
   
2. Add 2 cups of water to the potatoes. 
   
3. cover and let the potatoes cook till they are soft. Remove cover and add cumin powder and coriander powder. Mix well.
4. Cut the green chilli in small rounds and add to the pan. Add grated ginger and mix well. Add cut tomatoes in medium sized chunks (do not chop finely). 
   
5. Add red chilli powder and mix well. Simmer and let cook for about 10 minutes when the curry is beginning to thicken and the tomatoes begin to soften. 
6. Add garam masala and stir well, garnish with coriander leaves (optional) and serve hot with roti/paratha or simple rice. 
   

Plum tomato fry

Plum tomatoes are little tomatoes that come in a cute bunch. They are also known as roma tomatoes. They are the least juicy of all the varieties of tomatoes. These are thick and have fewer seeds than other tomatoes. Basically, they are used in pasta sauces or for BBQ. But we made another use of these tomatoes. I discovered we could just fry them with the regular spices and use them as a side dish. My husband likes to keep things extremely simple on weekdays, so this is the quickest and the simplest thing I can do for him whenever I don't feel like cooking. Basically this is a sort of chutney, but he has it with chappatis just like that. So this is an absolute favourite in our house.

We make this with plum tomatoes mostly, but there are times we don't have enough of them, so we make this even with the regular tomatoes. Plum tomatoes are a bit sour so I add a little sugar in it, while I skip it while doing so with the regular tomatoes. Try this for once, probably can be the easiest and wonderful side dish you ever prepared.

Stuffed Tomato

Big, firm tomatoes which can be stuffed with any of the things, but I personally prefer cheese. And the cheese I use is made at home, because in this recipe, you won't need firm cheese, but only crumbled. We use lactose free milk at home because my hubby is lactose intolerant. So I just add lemon juice to a pot of boiling milk to curdle it and sieve it to get the crumbled cheese which I use for the stuffing. I feel it's fresh and safely made, and healthier of course.

The stuffing can be from mashed boiled potatoes to a mixture of boiled potatoes, carrots and peas; combinations of one or two can be done; or just about anything else that can be made in a paste form to be used as a stuffing. I personally don't like to experiment with some things, because I like them a particular way, but experimenting is always fun, isn't it? 

So here goes my recipe with cheese filling which can be grated as well for the stuffing if it is store-brought.

Tomatoes (Big and firm) 4 Onion (chopped) 1 Garlic (chopped) 3 Cloves Green chilli 1/2 Ginger Slice 2 Red chilli powder 1 Tablespoon Turmeric powder 1/2 Tablespoon Mango powder (Amchur) 1/4 Teaspoon Garam Masala 1/2 Tablespoon Coriander powder 1/2 Teaspoon Cumin seeds 1/4 Teaspoon Cumin powder 1/4 Teaspoon Coriander leaves 1/2 Bunch Cheese (Indian paneer): grated 1 Cup Cooking oil 4 Tablespoons Kasoori methi 1/4 Teaspoon


Take the tomatoes and wash them thoroughly. Then carefully cut off the top and scoop out the insides of all the tomatoes with a blunt knife. The tomatoes will now be hollow. Don't throw the scooped out tomato insides, keep them in a bowl for further use. Next, take 1/2 litre water in a container and boil it on high. Put the tomatoes in the boiling water, let it remain for about a minute and turn off the heat. Remove tomatoes from the boiling water and put them in ice-chilled water. The tomato skin will rupture and then remove the top skin of the tomatoes manually very carefully, without disturbing the tomatoes. The tomatoes must remain firm. Do not boil more than a minute, it will cause the tomatoes to go soft and difficult to make. Keep them aside. Take the grated paneer in a bowl and add all the dry spices to it, red chilli powder, mango powder, cumin powder, garam masala, coriander powder and salt to taste. Mix well and fill all the tomatoes with this paste to the top. Press it well so it is filled completely. Keep aside. In a shallow pan, add oil and let it heat on medium flame. When hot, add cumin seeds and let it splutter. Add chopped onions and sauté them till they are transparent. Don't let them brown. Then add chopped garlic. Saute it for 10-15 seconds. Then add chopped tomatoes, green chilli and ginger. Cook it for a while and then add red chilli powder, turmeric powder and salt to taste. Let it cook and let the tomatoes become soft. Then add all the stuffed tomatoes one by one carefully in the pan, filled side up. Let it cook for about 30 seconds, and then turn it to all sides and bottom and keep at each side for about 5-10 seconds. When mixed thoroughly with the masala, straighten them, turn off the flame and sprinkle some garam masala and kasuri methi powder on them. Cover all tomatoes with their tops, garnish with fresh chopped coriander leaves and serve hot with chappati (Indian flatbread) or jeera/plain rice.