Sunday, 21 December 2014

Tamatar Cut With Omelets

This is one of those recipes that just happened in my mind and now I use tamatar cut with paneer , fish and even potatoes - goes great with eggs too , so let your imagination run wild and use up what you have in the fridge . There are no fixed quantities - go with the flow ! We make this tamatar cut as a side dish . Tastes great with plain rice or on its own with roti - make it sweet or spicy , you are the boss of the dish .
Tamatar Cut.
250 Grams Onions - Peel and slice thickly
500 Grams Tomatoes - Puree half and cut half in chunks.
1 Teaspoon kilonji - at times I use Rai seeds or even Jeera.
2 Tablespoons Sliced Ginger - 1/2 " long.
2 Tablespoons Garlic - Roughly Chopped .
Lots of Whole Red/Green Chilies.
Curry Putta.
1 Tablespoon Sugar.
2 Teaspoons Kashmiri Mirchi.
1 Tablespoon Lemon Juice.
Heat oil , splutter seeds . Add curry putta , ginger and garlic and whole chilies - cook till garlic becomes soft , maybe 2 minutes, next add the tomato puree , cook 2-3 minutes covered and then add the rest of the ingredients , gently mix , cook covered on low till tomatoes and onions begin to loose shape.That's it - your tamatar cut is ready.

Now you are the boss - so if you wish , serve this as is , or take 3 eggs , make an omelet , make thick slices and gently fold into the tamatar cut - or perhaps 3 boiled eggs cut into 2 !
Happy eating

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