4 Eggs, separated
1 kg (2.2 lb) Tomatoes, ripe, skinned, finely chopped
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
2 Onions, medium-sized, finely sliced
1 kg (2.2 lb) Tomatoes, ripe, skinned, finely chopped
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
2 Onions, medium-sized, finely sliced
Grind to a paste:
1/2 tsp (1 g) Cumin (jeera) seeds
8 Garlic (lasan) cloves
1 Ginger (adrak), 1 inch piece
4 Green chillies
9 Dry red chillies (sookhi lal mirch)
1 tsp (4 g) Salt
4 tbsp (80 g) 2 3/4 oz Jaggery (gur)
8 Garlic (lasan) cloves
1 Ginger (adrak), 1 inch piece
4 Green chillies
9 Dry red chillies (sookhi lal mirch)
1 tsp (4 g) Salt
4 tbsp (80 g) 2 3/4 oz Jaggery (gur)
method
1. Heat the oil in a wok (kadhai); add onions and saute till light brown. Add the ground paste and salt; saute for a while.
2. Add the tomatoes and mix well. Add jaggery and cook on low heat till the mixture is dry. Remove and transfer the contents into an ovenproof dish.
3. Beat the egg whites till frothy. Add the yolks and beat again. Pour this over the tomato mixture and bake in a preheated oven (200°C / 400°F) till the eggs are firm to the touch.
4. Remove and serve with bread.
2. Add the tomatoes and mix well. Add jaggery and cook on low heat till the mixture is dry. Remove and transfer the contents into an ovenproof dish.
3. Beat the egg whites till frothy. Add the yolks and beat again. Pour this over the tomato mixture and bake in a preheated oven (200°C / 400°F) till the eggs are firm to the touch.
4. Remove and serve with bread.
serving amount
serves: 6 - 8
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