Known as Cut, this dish is a pretty popular staple in Hyderabadi cuisine. But you know what I like about it? That it’s super easy and super quick. I just love that!
Adding Boiled eggs makes this a hearty main dish rather than a side. And if you want to bring it up a notch, add koftas (meatballs)! Since we were doing meatless this Monday, I decided to leave out the meat.
But…
that did not take away from it at all! Nor did it make it any less delicious.
The main ingredient in this dish is tomato.
TOMATO IS EXTREMELY BENEFICIAL TO THE HUMAN BODY.
It contains lycopene which is a naturally occurring carotenoid in tomatoes. Lycopene has shown to be beneficial in cardiovascular health.
- 1 26 oz. package tomato sauce
- 4 boiled eggs (halved)
- 1 tsp red chillie powder
- 1 tsp salt
- ½ tsp turmeric
- ¼ tsp garlic (minced)
- 3 sprigs curry leaves
- 4-5 fenugreek seeds
- ⅛ tsp mustard seeds
- 2 tbsp olive oil
- ¾ cup water
- In a pan pour the oil.
- Once heated, add the curry leaves, garlic and the seeds
- Let crackle
- Add the red chillie powder, salt and turmeric
- Stir
- Add the tomato sauce, stir and cover
- Let cook for 10 minutes on low heat
- Once the oil rises to the top, add the boiled eggs
- Garnish with chopped cilantro
Notes:
- Although you can make this from scratch, the store bought tomato sauce definitely cuts the cooking time in half. Always buy boxed, never tinned tomatoes since there is fear of BPA (Bisphenol A, a chemical found in the epoxy resin used to line the inside of metal cans).
- Read labels to make sure the product is GMO free and does not contain artificial coloring and preservatives.
What’s really great about this recipe is that it is so versatile. It can be eaten with rice or naan (flat bread) and even multi task as soup! I am so craving this right about now! I’m off to grab some while it’s hot!
Do try this curry. If you do, be sure to share your thoughts below!
This sounds delicious! Can’t wait to try it!
Thank you Abeer! Let me know how it turns out!