So Afshan asked about tomato ka katt. I have no idea whether this is the same or not but I thought I'd add this recipe. It's super easy and goes perfectly with kichdi for brunch or lunch or a simple dinner.
Ingredients:
1/2 medium onion, sliced
2-3 curry leaves
1/2 tsp rye/mustard seeds
1/4 tsp methi/fenugreek seeds
4-5 black peppercorns
1 tsp ginger-garlic paste
1/2 tsp red chili powder
pinch tumeric/haldi
1/2 tsp zeera/cumin powder
1 can tomato paste (You can also use tomato sauce and less water, or even fresh tomatoes if you have a bunch lying around)
2-3 cups of water
salt to taste
3-4 eggs, hard boiled
Fry the sliced onions over medium heat. Add curry leaves, mustard seeds, fenugreek seeds, and black peppercorns. When the onions are light golden brown add the ginger-garlic paste and fry for a minute. Add the red chili powder, tumeric and cumin powders and fry for another minute. Add the tomato paste and water and stir to blend. Cook for about 5 minutes or until it forms a nice puree type saalan. You can add chopped cilantro at end. Peel and cut the eggs in halves and add on top of the saalan and serve.
i waited until i bought a can of tomato paste to try this one. thanks sana! iA it'll go well
ReplyDeleteit sounds really good sana. I make a different spin on this that is made with daal chawal. u just put fenugreek seeds and fry in oil. add in tomatoes, lal mirch, salt and a little lemon juice. and cook until the tomatoes are almost mashed but not completely. then add sliced jalapenos. it turns out yummy. its not a whole salan like yours though :)
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