Eggs in a Hyderabadi tomato sauce (Tomato kut) from Vegetarian India: A Journey Through the Best of Indian Home Cooking (page 286) by Madhur Jaffrey

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Kodava mushroom curry with coconut (Kumme curry); Simple Kodava mushroom curry (Kumme curry)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fbcd on May 27, 2022

    This simple tomato curry could be served for any meal along with some rice. The sauce is delicious, gently spiced with a sour note from the tamarind. It may be even be better the next day, so I make up a full batch (instead of my usual half recipes) and stock the freezer for a quick meal. It goes well with eggs, but I think it would also be great with fried paneer or little meatballs. The first time I made this tomato curry, I missed seeing the added 2 1/2 cups of water, so the curry turned out to be quite thick (but delicious!). The next time I made it, I decided not to add as much water as she recommends.

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