Curry with a difference!
I keep watching cooking websites of village cooking and countryside cooking. This dish is inspired by such a website wherein an old lady of 105 years with a wrinkled thin face was preparing this dish in an earthen vessel over a wood fire. She broke the egg over the hollowed tomato and closed it using a lime tree thorn. Amazing. The ultimate dish was so tempting that I wanted to grab it at once. I decided to prepare it immediately and as my star dish forthcoming food stall. Keeping the basic ingredients intact I prepared it with my choice of spices. It proved to be a showstopper dish in the event.
The key ingredient of this dish is Large fat tomatoes and eggs. Tomatoes are slitted from the top and the seeds and the flesh are taken out of the tomatoes. The belly is then filled with eggs and spices. The top is then closed with a slitted top and locked. These are then cooked in hot curry in the wok or can be baked in the oven then the cooked sauce is poured over it. I made it two way but definitely found the baked option easier. So sharing this amazing recipe.
Big Fat Tomatoes – 8
Small eggs- 8
Finely chopped onion- 1 ½ cup
Minced garlic- 1 tbsp
Pureed tomato- 1 cup
Ginger paste- 1 Tsp
Grated ginger- 1 Tsp
Coriander powder- 2 tbsp
Cumin powder – 1 Tsp
Kashmiri red chili powder- 1 Tsp
Garam masala powder- ½ tsp
Cumin seeds- ½ Tsp
Chopped coriander leaves- 1/4th cup
Green chili- 5-6
Salt to taste
Butter melted to room temperature- 8 Tsp
Oil- ½ cup
Wash the tomatoes and wipe it dry with a kitchen towel.
Slice the top of the tomato.
Scoop out the seeds and the membrane from the tomato.
Be careful not to cut the wall of the tomato.
Slightly slit the back of the tomatoes so that it stand straight.
Now apply salt pepper and brush oil on each tomato.
Arrange the tomatoes in a muffin tin.
Now spoon butter in each tomato.
Break eggs one by one and put one in each tomato.
If you find the egg whites are overflowing the tomatoes, save the excess egg whites in a separate bowl.
You can fill tomato with egg white also.
Now put 1 spoon chopped onion and pinch of grated ginger over each egg.
Now sprinkle turmeric powder and black pepper over it.
Then top all with chopped coriander.
Close the tomatoes with the slitted tops.
Preheat the oven to 200C and bake the tomatoes for 15-20 mins or till the eggs look cooked.
The eggs may not get fully hardened.
Don’t worry, it could be cooked with the curry.
While the eggs are baking, prepare the curry.
In a flat based pan heat oil. Add cumin seeds. Let it splutter.
Add chopped onion and garlic. Stir it till translucent.
Add ginger paste.
Add dry masalas like coriander, cumin, turmeric, garam masala powder, red chili powder, and salt. Stir for 1 min. Add pureed tomato and the green chilis. (For making tomato puree use the shelled out tomato and add more if required).
Fry the masalas till the oil separates. Add 1 glass of water. When the water starts boiling reduce the flame and arrange the baked tomatoes in the curry. Cook covered till the egg in the tomatoes has hardened and the consistency of the curry is like a thick sauce.
Garnish with chopped coriander.
Note: If you like half-soft eggs in the tomato then arrange the baked tomato in the serving dish. Make thick saucy curry (pour water accordingly) and pour it over the tomatoes just before serving.
Enjoy with hot steamed rice, rotis, Parathas or Naan.
Prepared, tried, and tested Reena Mukherjee