Prep time10 mins
Cook time40 mins
Total time50 mins
This is a classic Indian Hyderabadi dish. This subtly spiced tomato sauce goes well with Peas Pulao or Biryani. It is tangily satisfying, equally good warm or cold.
I am using my mother’s recipe here and although I have tried several variations on it, I love it best as is.
10 medium red and ripe Tomatoes, washed and quartered
1 tbsp Ginger Garlic paste
1 tsp Turmeric powder
1 tsp Red Chili Powder
1 tsp Dry Roasted Coriander Seed Powder
1 tsp Dry Roasted Cumin Powder
Salt to taste
2 tbsp Fresh Cilantro finely chopped
2 tbsp Fresh Mint finely chopped
4 Hard boiled Eggs
1 tbsp Tamarind pulp
For Baghar or Seasoning :
4 tbsp oil
1 tbsp Cumin Seeds
1 tsp Mustard seeds
1 tsp Nigella Seeds
2 Dried Red Chilies
7-8 Curry Leaves
4-5 cloves of garlic smashed.
1. Place the quartered tomato pieces in a large non-stick saucepan on medium low heat.
2. Add 3 cups of water, tamarind, salt, turmeric powder, red chili powder, ginger & garlic paste, cumin powder and coriander powder. Cover with the lid. Let it cook till the tomatoes are mushy and soft. Keep giving it a stir every once in a while.
3. Remove any tamarind seeds that are floating around.
4. Let it cool. Once cooled, pour into a blender and blend till pureed.
5. Put it back into the saucepan and let it cook on simmer for another 10 minutes.
6. Heat 4 tbsp oil in a small frying pan at medium heat and add the nigella seeds, cumin seeds, mustard seeds, whole red chilies, garlic and curry leaves until it begins to crackle.
7. Now remove from heat and add this to the sauce being cooked in the saucepan.
8. Garnish the sauce with boiled eggs, mint and cilantro before serving.
Serve it with Biryani or Peas Pulao