Egg-Tameta

Tomato and Eggs Stew

This is a special fusion version of the famous Gujarati recipe, sev-tameta. This recipe is an aromatic and flavorful curry made with tomatoes. Traditionally, the protein used in this recipe was sev and but I have created a different version of this using hard boiled eggs. Tomatoes are magical!

Ingredients:

6 large eggs, hard boiled and grated
4 roma tomatoes, roughly chopped(12 pieces per tomato)
6-7 curry leaves, dried or fresh
1 1/2 tbsp of garlic, chopped
1/2 tsp mustard seeds
1/2 tbsp cumin seeds
1 tbsp ghee
1 tsp red chilli powder
1/4 tsp turmeric powder
1/4 tsp cumin-coriander powder
1 tsp rapadura, jaggery or sugar (optional)
salt to taste
2 cups water
2 tbsp cilantro, chopped

Method:

1. In a thick bottom pan, heat 1 tbsp of ghee and add mustard seeds.

2. Once the mustard seeds start to crackle, add cumin seeds and garlic. Sauté until the garlic turns golden and crispy.

   

3. Add curry leaves and after 10 seconds add the tomatoes.

   

4. Add salt, red chilli powder, cumin-coriander powder and turmeric powder and sauté on medium-high flame until tomatoes are soft.

5. Once tomatoes are cooked, add water and rapadura and cover and cook for 5 more mins.

6. Gently fold in all but 2 tbsp of the grated eggs and simmer for 2-3 mins.

   

7. Garnish with chopped cilantro and remaining eggs and serve warm with some garlic bread.

Notes:

1. Try to keep the egg-noodle size as long as possible when you grate them, this creates a nice texture.

2. This recipe serves 2, if you wish to make different quantity, keep the tomatoes to egg proportion 2:3.