Tamatar ka kut

Ingredients

• 6 ripe tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder, ½ tsp turmeric
• 1 tbsp besan (gram flour)
• 1 tbsp sesame seeds, roasted and ground
• For tempering: 2 tbsp oil, ½ tsp mustard seeds, ½ tsp cumin, 3 dry red chillies, 6 garlic cloves, a sprig of curry leaves
• 4 hard-boiled eggs, halved
• Coriander leaves, salt to taste

Method

1. Cook the tomatoes with 1 cup water, ginger-garlic paste, turmeric and chilli powder until soft. Blend and strain into a smooth purée.
2. Mix the besan and ground sesame with a little water and stir into the purée with salt.
3. Simmer for 10 minutes, stirring, until it thickens slightly.
4. Heat oil and add mustard, cumin, red chillies, garlic and curry leaves. Pour this over the kut.
5. Place the boiled eggs on top, garnish with coriander, and serve with rice or khichdi.