Tamatar Ka Cut

Tamatar Ka Cut

by #Fatima Nusrat‎

Ingredients for Tamatar Ka Cut
Red ripe tomatoes 1 kg
There are two ways to start Tamatar ka Cut
Wash cut into four add gg paste 1/2 cup water salt and 1 tsp heaped red chili powder.
Or
In a little oil say 2 tbsp oil fry a small thinly sliced onion till brown add gg paste then washed cut tomatoes with salt and chili powder and water.

I now opt the second way. It adds Sondhapun to Tamatar ka Cut.
Let it on medium heat for about 45 minutes.
Once cool blend it well or with a hand blender can do even hot.
Now use a sieve or strainer to strain the seeds and skin.
Add more water in the juice. It should be of thick consistency like corn soup. Adjust salt and chili. Bring it to boil then simmer on low flame for 10, 15 minutes.
Add crushed roasted cumin 1 tsp heaped. Big green chillies with curry leaves.

Now the most important point comes of Tarka or Baghar, which actually is the main taste enhancer. 
In a frying pan take 1/4 cup oil. Can take little more also. Add 5-7 cloves of garlic once golden add 5-7 dry red chili after few seconds say 10 add mustard (rai Dana) 1 tsp and curry leaves let every thing get fried garlic and chillies are brown give Baghar to the tomato juice cover and rest it for few minutes.

Boil eggs and add at the time of serving.

In our Madrassi and Hyderabadi cuisine it is served as side dish even in dawats like bagharay begun or mirchon ka salan.