Tamatar Par Idu
Eggs baked on a thick tomato gravy. A very popular dish in Parsi cuisine. Recipe adapted from Femina.
Preparation time: 20 minutes
Cooking time: 25 – 30 minutes
2 tablespoons ghee
2 onion, one sliced fine, one chopped fine
1 tablespoon ginger – garlic paste
1 tablespoon chopped coriander leaves
½ teaspoon turmeric powder
½ teaspoon red chilli powder
¼ cup tomato puree (50 ml or 3 tablespoons)
½ teaspoon salt
1 teaspoon vinegar
1 teaspoon sugar
Heat ghee in a pan and add sliced onions. Fry till golden color on a medium to low heat.
Add ginger – garlic paste and stir well.
Add coriander leaves, turmeric powder and red chilli powder and mix well. Cook for 2 – 3 minutes.
Add tomato puree and salt to taste. Cook uncovered till almost dry.
Add vinegar and sugar.
Transfer tomato mixture in a baking dish and with the back of a spoon make four well in the mixture.
Break an egg into each well and bake in a pre heated oven (OTG) at 180 * C or 350* F until the eggs are set or put in a pan and cook on low heat. Serve hot with Rotis / Bread / Pulao ..