Eggs in Spicy and Saucy Tomato Curry is a South Indian dish. One serving is 96 calories – a much lighter side dish to the famous fragrant Biryani!!
In the south of India, Hyderabad is famous for its mixed rice dish known as Biryani, which is rice prepared along with meat/chicken or vegetables. It is often served with rich gravy side dishes such as Baghare Baingan (an eggplant curry) or Mirch ka Salan (curried chili peppers). But it is occasionally served with a side dish called Tamatar Kut – this Eggs in Spicy and Saucy Tomato curry.
I think that this is a much healthier and lighter alternative. It is not as rich as the other gravies and also the veggies do not get so much fried and over cooked, thereby retaining more of the nutrients. Plus, this curry is a refreshing change from the more frequently served side dishes previously mentioned.
Tomatoes are antioxidant rich and are a great source of the cancer fighting phytochemical – lycopene. And eggs are a power house of nutrition – satisfying high quality protein, antioxidants and such. You can read more about eggs in my post about Moroccan style poached eggs and tomatoes in my post about Kofta Kebab Masala.
This is a dish that is typically chosen to be served on festive occasions, so it does use some oil for the seasoning. The eggs also add to the fat content of the dish – one large egg contributes 5 g of total fat. But I have cooked the curry in the polyphenol rich olive oil and the fat from the eggs is also mostly unsaturated.
It is in the process of seasoning the oil with the typical south Indian spices, that the dish acquires its pungent, spicy and unique southern taste. I think that this curry tastes even better a day later, as the flavors are nicely absorbed and meld well.
Photo Credit: Bijan of www.bijansviewfinder.com
The Eggs in Spicy and Saucy Tomato Curry would perfectly pair with Easy Hyderabadi Chicken Biryani but it may also be served with other rice dishes or Nan bread. I love eating this along with some yogurt-onion salad, known as Raita in India!
EGGS IN SPICY AND SAUCY TOMATO CURRY
Servings: 8 Serving Size: 1/2 cup sauce with half egg
Calories 96, Total Fat 7 g (Saturated Fat 1 g, Polyunsaturated Fat 1 g, Monounsaturated Fat 5 g), Cholesterol 106 mg, Sodium 82 mg (without added salt), Potassium 208 mg, Phosphorus 75 mg, Total Carbohydrate 4.5 g, Dietary Fiber 1 g, Sugars 2 g, Protein 4 g
Preparation Time: 30 minutes
Cooking Time: 40 minutes
1 ½ pounds of tomatoes, diced or 18 ounces crushed tomatoes (3/4th of a 28 ounce can)
1/2 teaspoon cumin powder
1/4 teaspoon roasted fenugreek seed powder
3-4 curry leaves
1 tablespoon ginger garlic paste or (2 teaspoons fresh ginger, grated and 2 cloves of garlic, grated)
1/2 tablespoon olive oil
1/2 medium onion, sliced
1/2 teaspoon red chili powder (adjust per taste)
1/2 teaspoon turmeric
1 ½ tablespoons roasted gram flour (chickpea flour)
1 tablespoon roasted sesame seeds, ground
1 tablespoon lemon juice (optional)
Salt to taste
4 boiled eggs, cut into halves
1 ½ tablespoons olive oil
2 dry whole red chilies (as per taste)
1 teaspoon Cumin seeds
1/2 teaspoon Mustard seeds (optional)
1/2 teaspoon Nigella seeds (black seeds)
1/4 teaspoon Fenugreek seeds
Few curry leaves
1 tablespoon Finely chopped Cilantro
If using fresh tomatoes, place the diced tomatoes, 1/2 teaspoon cumin powder, 1/4 teaspoon fenugreek seed powder, 3 to 4 curry leaves and 1/4 tablespoon ginger garlic paste in a cooking pot.
Add 1/2 cup water and bring it to a boil. Simmer until cooked very well. Once cooked, blend it into a puree. Adjust texture as per preference.
Heat 1/2 tablespoon olive oil in a cooking pot. Add the sliced onion and fry until golden brown. Add ginger garlic paste and stir for couple minutes.
Add the prepared tomato puree or the crushed tomatoes, chili powder and turmeric powder.
Blend the ground sesame and gram flour with enough water to make a smooth paste. Stir the paste into the tomato curry and mix well. Add salt to taste. And lemon juice if you prefer.
Add enough water to achieve a saucy consistency. Bring it to a boil and then simmer for about 15 minutes until it is well cooked.
If you prefer to serve the curry in a different dish, then transfer the prepared sauce to that dish. Arrange the eggs on top of the tomato sauce.
For seasoning (baghar), heat the olive oil. Once the oil is hot, add the red chilies, seasoning seeds and curry leaves in the order listed. Allow the chilies and curry leaves to brown and the seeds to pop a little. Pour the seasoning oil with all the ingredients over the sauce and eggs.
Stir a little bit of the seasoning oil into the sauce and simmer gently for 5 to 10 minutes to let the seasoning infuse into the sauce. If the serving dish is oven safe, the final step may be done in the oven at 350 ºF.
Garnish with cilantro leaves if you prefer.
Photo Credit: Bijan of www.bijansviewfinder.com