Tamate Ka Kut (Hyderabadi Tomato Curry)

Instructions

Put the quartered tomatoes in a large non-stick saucepan over medium low heat with a cup of water. Cover and cook, stirring now and then, until the tomatoes are soft and mushy, then let them cool.

Tip the cooled tomatoes into a blender, add the gram flour, and blend until smooth. If you are using canned crushed tomato instead, simply mix the gram flour into it.

Press the purée through a wire mesh strainer back into the saucepan and discard the seeds and skin left behind. Add 2 cups of water and bring it to a simmer.

Heat the oil in a small frying pan over medium heat. When it is hot, add the cumin seeds, dried red chillies, garlic and curry leaves, and take the pan off the heat as soon as they start to splutter. Pour the whole thing into the simmering tomato sauce.

Stir in the roasted cumin and coriander powders, the red chilli powder and the salt. Bring to a boil, then cook over medium low heat until the raw smell of the gram flour is gone, adding a little water if the sauce gets too thick. Taste and adjust the salt and chilli powder.

Make shallow slits on all four sides of each hard boiled egg, keeping them on the surface and away from the yolk. Add the eggs to the simmering sauce and cook for about 30 minutes, stirring occasionally, until the gram flour smell has completely gone.

Stir in the chopped cilantro and mint just before serving. Add a dollop of cream if you like, and serve warm in a warmed bowl.