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TOMATO BATH / TOMATO RICE

Welcome back to my blog. I am glad to share a quick and easy Tomato rice recipe that can be made in a jiffy. Calling all rice lovers to check this out. I am not a great fan of rice. Some simple recipes are very close to my heart. My family prefers to have rice dishes only few times in a week. One those days we treat ourselves with some yummy delicacies. This is one of the popular recipes from Karnataka .

What is Foodiemonday Theme?

Our fellow blogger Narmadha who blogs at namscorner suggested to make any recipe with Rice. She is a wonderful blogger and you should check out her space . One of her rice recipes i have bookmarked is https://www.namscorner.com/peanut-rice-verkadalai-sadam-recipe/ .
For the 240th theme for #Foodiemonday #Bloghop theme #CookingWithRice my humble contribution is this delicious Tomato bath.

Recipe for Tomato Bath / Tomato Rice:

What are the Ingredients?

  • 1 Cup Cooked Rice
  • 2 Big red Tomatoes finely chopped
  • 1 Big Onion finely chopped
  • Salt to taste
  • 1 Tsp Ginger Garlic Paste
  • 1/2 Tsp Saunf / Fennel seeds
  • 1 Tsp Jeera
  • 1/2 Tsp Mustard seeds
  • 2 Green Chillies slit
  • Few Curry Leaves
  • 1 Tsp Jeera Powder
  • 1/2 Tsp Coriander Powder
  • 1/4 Tsp Asafoetida / Hing
  • 1/2 Tsp Rasam Powder
  • 2 Tsp Oil
  • 1/4 Tsp Turmeric / Haldi
  • 1 Tsp Kasuri Methi

How to prepare Tomato Bath?

  • Heat oil in a wide bottom Pan. Add Jeera and Saunf and saute for a few seconds.
  • As you get the aroma, add asafoetida,mustard and turmeric.
  • Now add ginger garlic paste and saute for a few seconds. Next add finely chopped onions and slit green chillies.
  • As the onions turn slightly brown add the chopped tomatoes , jeera powder, coriander powder ,curry leaves , salt and rasam powder.
  • Allow it to cook untill the oil starts to leave the sides.
  • Add kasuri methi and mix well.
  • You can store this in an airtight container.
  • You can use a small quantity to mix with rice and store the rest.
  • Allow the mixture to cool . Add cooked rice and mix well.
  • Garnish with some curry leaves and serve.
  • Enjoy with fresh Cucumber Slices.
https://preethicuisine.com/nutty-cauliflower-rice/ https://preethicuisine.com/puliodharai-tamrind-rice/ https://preethicuisine.com/brown-rice-and-ragi-vermicelli-upma/ https://preethicuisine.com/tenginkayi-chitranna-tengai-sadam-grated-coconut-rice/ https://preethicuisine.com/broccoli-and-coconut-riceno-onion-no-garlic-recipe/
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GONGURA THOKKU / SORREL LEAVES PICKLE

Today’s recipe is about a wonderful leafy vegetable that is rich in Iron. It improves your eyesight and helps in detoxifying our body. Gongura is known to have many more health benefits.Today i am sharing the delicious Gongura thokku recipe that can be eaten as an accompaniment or mixed with rice. It is absolutely lip smacking.

What is the theme for Foodiemonday Bloghop this week?

For the 238th #Foodiemonday #Bloghop Theme #GoGreen was suggested by Aruna who blogs at https://vasusvegkitchen.blogspot.com/ . She has a wonderful collection of delicious recipes from Andhra.Do check out her blog for some insanely delicious recipes. I am yet to try her Andhra Kobbari Karam recipe.

Recipe for Gongura Thokku :

Ingredients:

  • 3 Cups Loosely Packed Sorrel leaves / Gongura leaves
  • 1/4 Cup Curry Leaves
  • 1 Tbsp Channa Dal
  • Salt to taste
  • 1 Tbsp Urad Dal
  • 4 Tbsp Gingelly Oil
  • 1 Tbsp Toor Dal
  • 35 Dry Red Chillies
  • 1 Lemon sized Tamrind
  • 1/4 Tsp Fenugreek / Methi dana
  • 15 Whole Black Pepper
  • 1 Tsp Coriander seeds
  • 3/4 Tsp Mustard
  • 1/2 Tsp Hing / Asafoetida

What is the method to prepare this thokku?

  • Remove the sorrel leaves from the stem. Wash and dry them . Wash the curry leaves and dry them as well. Keep them aside.
  • Heat a wide bottom pan. Add 1/2 tsp of oil. Roast channa dal, urad dal and toor dal until they turn slightly brown .Ensure it does not burn. transfer them to a plate and allow it to cool completely.
  • Heat 1/2 tsp oil in the same pan. Roast coriander seeds , black pepper and methi seeds. Once they are fragrant . remove and transfer to a plate.
  • In the same pan add 1/2 tsp oil and slightly roast red chillies and tamrind. Once they swell switch off the flame and allow it to cool.
  • Heat 1/2 tsp oil in another pan. Add the sorrel leaves and curry leaves. Once they change colour and wilt switch off the flame. Allow it to cool completely.
  • In blender grind all the roasted ingredients except greens , mustard, asafoetida and salt. As the mixture is coarsely ground add the cooked greens and blend by sprinkling some water. Grind coarsely.
  • In pan add the balance oil and heat. Add mustard seeds and hing. As the mustard splutters add the ground mixture to the oil. Add salt to taste and mix well. Cook for 5 mins untill the oil starts to leave the sides and mixture is dry. Thokku is ready.
  • Transfer the thokku to a nice and clean glass jar. Stays good for 2 weeks in the fridge.Enjoy with piping hot rice and ghee.
https://preethicuisine.com/raw-mango-thokku-raw-mango-dip/
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TEEKHA GOBHI MATAR MASALA

Today I am sharing an extremely delicious Teekha gobhi matar masala .This is a no onion and no garlic recipe.Pairs well with Phulkas amd rotis.It can made in just 30 mins. Try it to believe it. Cauliflower is a cruciferous vegetable that is naturally high in fiber and B-vitamins. It is widely used vegetable in many Indian Household. It is such a versatile recipe and can be cooked in many ways.This recipe is a keeper for sure.

Recipe for Teekha Gobhi Matar Masala:

Ingredients:

  • 1 Medium Cauliflower
  • 2 Long Peppers chopped (I have used red and yellow sweet pepper)
  • 4 Tomatoes chopped
  • 2 Green chillies
  • 4 Dry Red Chilli
  • Handful of Coriander chopped
  • 2 Tsp Kasuri Methi
  • Salt to taste
  • 2 ” Ginger Chopped
  • 1 Tsp Poppy seeds
  • 10 Cashews
  • 1 Tsp Red Chilli Powder
  • 3/4 Tsp Garam Masala
  • 1 Tsp Cumin
  • 20 Pepper Corns
  • 2 Tsp Oil
  • 1 Cup Green peas

Method to prepare the curry:

  • Chop the cauliflower in small parts and keep it aside.
  • Take a wide bottom pan. Heat a tsp of oil. Add jeera and pepepr corns, chopped peppers, chopped tomatoes ,coriander,green chillies ,ginger, red chillies ,and roast them untill the peppers and tomatoes turn slightly mushy.Lastly toss in the cashews and poppy seeds. Mix well and switch of the flame after a minute. Transfer the mixture to a blender once cooled. Blend it to get a fine paste.
  • In the same pan add oil and roast the califlower florets untill they turn golden brown.Once the cauliflower is cooked add the green peas ,chilli power ,salt and garam masala. Roast it for a minute. Now add the ground mixture.Let is simmer for 8-10 minutes. Garnish with Kasuri methi and switch off the flame.
  • Serve hot with Phulkas and Rotis. Goes well with Rice too.
Enjoy!!!!!!!!!!!!!!!!!! https://preethicuisine.com/cauliflower-fritters-gobhi-vada/ https://preethicuisine.com/nutty-cauliflower-rice/ https://preethicuisine.com/cauliflower-kofta-curry/
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LAUKI KI CHUTNEY/ BOTTLEGOURD CHUTNEY

Today we are all moving towards sustainable living with minimizing food waste. Today my recipe is a zero waste recipe. I don’t like to waste food. I buy what is required .Trying to move towards absolutely zero waste living.We can all vouch for it .Lauki ki Chutney or Bottle gourd chutney is so versatile that it can used as a chutney , dip, mixed with rice. Absolutely delicious and lipsmacking recipe.
My humble contribution for 235th #Foodiemonday #Bloghop theme #BestFromWaste is this delicious Lauki ki Chutney that can be made in a jiffy.This theme was suggested by Archana who is an amazing blogger and has a lovely collection of recipes on her blog
https://themadscientistskitchen.com/ . Do check her space . I have tried some of her recipes like Sweet Potato Halwa and Kathyawadi Garlic chutney. They were absolutely mind blowing. Have bookmarked some more recipes from her blog.

Recipe for Lauki ki Chutney

What are the Ingredients for this recipe?

  • 1 Medium Size Lauki / Bottle Gourd chopped into cubes
  • 2 Tbsp Sesame Seeds
  • 5 Green Chillies
  • Salt to Taste
  • 1/2 Lemon size Tamrind
  • Handful of fresh Coriander
  • 1/2 Tsp Ginger Paste
  • 1/2 Tsp Garlic Paste
  • 1/4 Tsp Red Chilli Powder
  • 1/2 Tsp Jeera
  • 1 Tsp Urad dal
  • 1/4 Tsp Hing/ Asafoetida
  • 1/2 Tsp Oil

For Seasoning:

  • 1/2 Tsp Mustard seeds
  • 1/2 Tsp Urad dal
  • 1/4 Tsp Hing / Asafoetida
  • 1/4 Tsp Oil
  • 8-10 curry leaves

How to make this chutney?

Wash and clean the bottle gourd / Lauki. Do not peel or remove the pulp with seeds . Cut the ends and chop the bottle gourd into cubes . Use the ends to make compost.Dry Roast the sesame seeds and keep it aside. Take a wide bottom pan and heat oil. Add jeera and urad dal.Once they turn slighlty brown add the chopped lauki, green chilli and chopped coriander. Mix well and close the lid. Let it cook on medium flame for about 15 mins. Lauki will become soft. Now add salt, tamrind, red chilli powder, asafoetida and ginger and garlic paste. Mix well and let it cook for a minute. Switch off the flame. Allow it to cool completely. Grind all the ingredients along with roasted sesame seeds and make a smooth paste.Transfer all the contents to a bowl. Heat some oil in a small pan for the seasoning. Add mustard seeds , urad dal ,curry leaves and hing. Once it starts to splutter switch off the flame and garnish the chutney with this seasoning. Serve this delicious chutney with piping hot rice and ghee ,idli , dosa, paniyaram or use it as a dip or in sandwhich. You will crave for more.
https://preethicuisine.com/pointed-gourd-peel-chutney/ https://preethicuisine.com/kathiyawadi-lehsun-chutney-garlic-chutney/ https://preethicuisine.com/kothamalli-kharam-cilantro-chutney-powder/
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FLAXSEED & CURRY LEAVES POWDER(MULTIPURPOSE USE)

Today I am sharing a versatile powder made of super food Flaxseed and curry leaves along with some other ingredients which can used as a chutney powder, add it to your stir fry veggies ,raita and dal too.I am sure you are interested to know the recipe. Just 15 minutes and this delicious powder is ready.

What is the Foodiemonday Theme?

My humble contribution for 234th theme for #Foodiemonday #Bloghop is #SuperNutsandSeeds is this humble Flaxseed and Curry leaves Power which has a multipurpose use. This week’s wonderful theme was suggested by our fellow blogger and a wonderful person Swaty who has a brilliant collection of recipes on her blog https://foodtrails25.com/ . I have bookmarked some of her recipes Aam aur Kabuli Chana ka achaar and Moradabadi Dal Chaat to name a few. Do check it out.

Recipe for Flaxseed and Curry Leaves Powder:

Ingredients:
  • 1 Cup Flax seeds
  • 1/2 Cup Chana Dal
  • 3/4 Cup Urad Dal
  • 15 Dry Red Chillies
  • 1 Tbsp White Sesame
  • 1/2 Tsp Methi dana / Fenugreek seeds
  • Salt to Taste
  • Tamrind (3/4th size of a lemon)
  • 1 Cup washed and cleaned Curry leaves
  • 1/2 Tsp Asafoetida / Hing
  • 1 Tsp Oil

What is the procedure to make this Flaxseed and Curry leaves Powder?

  • Heat oil in a wide bottom pan. Roast the red dry chillies and tamrind for a few seconds. Transfer it on to a plate and allow it to cool.
  • In the same pan gently roast all the other ingredients individually except the hing and salt.
  • Allow all the ingredients to completely cool down.
  • Grind it in a blender along with salt and hing to get a not so fine powder. Transfer it to an airtight container.
  • Stays good for a month.
Enjoy…………… Notes:
  • Use a dry spoon always.
  • Always keep it in a airtight container
  • You can add it to dry sabzis, dal, raita or serve as a condiment with Idli ,dosa and Paniyaram.
  • Sprinkle on Poha and Upma
https://preethicuisine.com/multipurpose-masala-powder/ https://preethicuisine.com/kothamalli-kharam-cilantro-chutney-powder/ https://preethicuisine.com/all-spice-powder-garam-masala/
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MULTIGRAIN ROTI (QUICK BREAKFAST)

Welcome to my new post this week. Here i am Sharing a very delicious and nutritious breakfast recipe for Multigrain Roti. It is loaded with goodness of multigrains and Bottle gourd. What is breakfast? Breakfast is the first meal of the day .It refers to breaking fast after the previous night meal. It is very important meal of the day. You need to eat right to have the right energy levels that will keep you active and alert the whole day. Breakfast ranges from porridge to traditional dishes like idli dosa to name a few.Traditional breakfast varies from country to country.Do not skip breakfast. What is the theme for foodiemonday this week? The theme for 233rd #Foodiemonday #Bloghop theme #NutriBrekkie was suggested by our fellow blogger Sujata roy who blogs at
https://batterupwithsujata.com/ . She is a baking queen and has some amazing healthy bakes on her blog. I want to try her cakes and Olive Jalapeno Savory bread. I love her traditional bengali recipes too. Do check her space. Interested to know the Recipe for Multigrain Roti? Ingredients for this recipe:
  • 2 Medium Size Onions
  • 1 Small Bottle Gourd grated
  • 2 Green Chillies Finely Chopped
  • 1 Cup Sprouted Ragi Flour
  • 2 Cups Multigrain Flour (Refer Notes)
  • 1/2 Cup Whole Wheat Flour
  • Salt to taste
  • 1 Tsp Cumin / Jeera
  • 1.5 Tsp Kashmiri Red Chilli Powder
  • 1/4 Tsp Hing / Asafoetida
  • 1/2 Cup Finely Chopped fresh Coriander
  • 1/4 Cup finely chopped Curry leaves
  • 1/2 Tsp Pepper Powder
Method to prepare these multigrain Rotis:
Finely chop the onions and grate the bottle gourd. Transfer them to a wide bottom bowl.
Add Multigrain flour.
Add all the other ingredients .Slowly add water to make it into a dough. It will be like the dough you make for akki rotti.
Take a iron tawa. Grease it with oil. Take a small dough and flatten it with your palm as shown in the picture. It will take about 10-15 minutes to cook. Cook on both the sides. Once done serve it with Palm Jaggery , Chutney Powder and Ghee or with any chutney of your choice.
Enjoy!!!!!!!!!!!!!!!!!!!!!! Notes: Multigrain flour is home made .It consists of jowar, green gram ,almond,oats, quinoa, flax seeds,wheat and bajra. All dry roasted individually and ground into coarse powder. This is made by my Mom . https://preethicuisine.com/khara-bhath-masala-bhath/ https://preethicuisine.com/ragi-kanji/ https://preethicuisine.com/oats-and-alond-meal-vegetable-idli/
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GRAM BOUILLI (MAURITIAN SNACK)

Today I am sharing a delicious snack recipe from Mauritius called Gram Bouilli. It is Vegan and Gluten free too. It is perfect for snack time as it is protein rich too. Mauritian cooking is very similar to our Indian Cuisine. Black chickpeas are also known as kala channa in Hindi. It is a powerhouse of nutrients. I love the black chickpea sundal. This week’s theme for 224th #Foodiemonday #Bloghop is #Duesouth was suggested by our fellow blogger Kalyani who blogs at
http://www.sizzlingtastebuds.com/ .She has a wonderful collection of recipes on her blog. Do check it out. I am yet to try her Chocolate pancakes with a desi twist.We were asked to share recipes from the southern hemisphere. I chose this delicious recipe from Mauritius. Its been pouring here and Gram Bouilli was a perfect snack to enjoy the wet weather. Recipe for Gram Bouilli: Ingredients:
  • 2/3 Cup Boiled Black Chickpeas
  • 2 Green Chillies Slit
  • 1 Red Chilli torn into pieces
  • Salt to taste
  • 1/4 Tsp Fenugreek seeds / Methi seeds
  • 1 Big Onion chopped
  • 2 Tbsp Finely Chopped fresh Coriander
  • 1 Tbsp Olive Oil
  • 1/2 Tsp Paprika
  • 1 Sprig of Curry Leaves
Method: Soak black chickpeas overnight. Pressure cook the chickpeas until soft but not mashed. Heat a wide bottom pan. Add Olive oil. Now add fenugreek seeds , red chilli ,green chilli, paprika and onions. Saute for a minute. Add boiled chickpeas, salt, curry leaves and fresh coriander.Mix well. Switch off the flame after 30 seconds. Serve warm.
Enjoy!!!!!!!!!!!!! https://preethicuisine.com/carrot-vada-carrot-fritters/ https://preethicuisine.com/kondakadalai-sundal-chickpeas-sundal-ganesh-chaturthi-special/ https://preethicuisine.com/pachai-pattani-sundal-green-peas-sundal-no-onion-no-garlic-recipe/
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LENTIL & CUCUMBER SALAD / KOSAMBARI

Today I am sharing a delicious and quick salad recipe made with lentil and mini thai cucumber .It is Lentil & Cucumber Salad or Kosambari from the beautiful state of Karnataka. It is one of the easiest recipes that can be made in a jiffy.

Moong dal or Split green gram and Cucumbers are the stars of this wonder low calorie salad.I have used Mini Thai Cucumbers that is easily available here .They are organically grown and are so fresh. They can be refreshing and pleasant to eat in hot weather and help prevent dehydration .
Cucumbers contain lignan, which may help fight cardiovascular disease. It is so versatile that it is added in many recipes and beauty products too.

This week theme was suggested by our Co -blogger Narmadha who blogs at
https://www.namscorner.com .Head over to her space for some wonderful recipes.

My humble contribution for 212nd #Foodiemonday # Bloghop theme #SaladStories is this delicious and nutritious low calorie lentil and cucumber salad aka Kosambari.

Recipe for Lentil & Cucumber Salad / Kosambari:

Ingredients:

1 Cup = 160 ML

2 Mini Thai Cucumbers finely Chopped

1 Cup Soaked Moong Dal / Split Green Gram

Salt to Taste

1 Green Chilli finely chopped

1/2 Cup finely chopped fresh Coriander

2 Tbsp Freshly grated Coconut

6 Curry Leaves

1 Tsp Split Urad Dal

1/4 Tsp Mustard

Generous Pinch of Asafoetida

1/4 Tsp Oil

Method:

Wash the split moong dal and then soak it in water for about 20-25 mins. Drain the water completely.Chop the mini cucumbers and keep it aside.

Take a wide bottom bowl.Add soaked and drained Moong dal, finley chopped mini thai cucumber, chopped fresh coriander and grated fresh coconut.

For tempering:

Heat oil in a pan. Add split urad dal, mustard ,chopped green chilli ,asafoetida and curry leaves. Switch off the flame once the mustard splutters. Pour this tampering on the cucumber and lentil mix. Mix well.

Add salt just before serving. It can be eaten as a light snack or a side dish. This is one of the dishes on festive occassions.

Enjoy!!!!!!!!!!!!

Check out some of the refreshing salad recipes below:

https://preethicuisine.com/3c-kosambari-3c-salad-no-onion-and-no-garlic/

https://preethicuisine.com/ripe-mango-salad/

https://preethicuisine.com/roasted-foxnut-salad-makhana-salad/

https://preethicuisine.com/roasted-foxnut-salad-makhana-salad/

Do share your feedback in case you try this recipe. Will be happy to hear from you.

Do follow me on pinterest , Instagram and Facebook to get regular updates.

TB3

KOTHAMALLI KHARAM / CILANTRO CHUTNEY POWDER

Today I am sharing a recipe using herbs that is nutritious and delicious. This is a quick recipe that can be made with easily available in your pantry. This kothamalli kharam can be used as a side dish for Idli ,dosa,Paniyarams or can be mixed with Rice and Ghee and eaten.

What is a herb?

Herbs are plants with savory or aromatic properties that are used for flavoring and garnishing food, medicinal purposes, or for fragrances; excluding vegetables and other plants consumed for macronutrients. Culinary use typically distinguishes herbs from spices. Herbs generally refers to the leafy green or flowering parts of a plant (either fresh or dried), while spices are usually dried and produced from other parts of the plant, including seeds, bark, roots and fruits.

Herbs have a variety of uses including culinary, medicinal, and in some cases, spiritual. General usage of the term “herb” differs between culinary herbs and medicinal herbs; in medicinal or spiritual use, any parts of the plant might be considered as “herbs”, including leaves, roots, flowers, seeds, root bark, inner bark (and cambium), resin and pericarp.(Source:Wikkipedia)

Some of the herbs are commonly used in Indian cooking.Herbs can be easily grown in your kitchen garden. Curry leaves and Cilantro are most commonly used in eveyday cooking. Today I am sharing a delicious recipe using Cilantro.

My humble Contribution for 207th #Foodiemonday #Bloghop theme #Herbalicious is this simple Kothamalli Kharam. This week’s wonderful theme was suggested by Swaty who blogs at https://foodtrails25.com/ . Check out her wonderful blog for some amazing recipes.

Recipe for Kothamalli Kharam:

Ingredients:

1 Cup =250 ml

Thick Bunch of Cilantro (2 Cups full)

1/4 Cup Almonds

1 Cup Grated desiccated Coconut

10 Dry Red Chillies

Salt to Taste

Lemon size Tamrind

2 Tbsp Oil

Method:

Wash the Cilantro nicely. Cut the stems if they are not tender. Sun dry untill all the moisture is dried.I have used the stems too as they were very tender.It was very hot here so the moisture dried up in 2 hours. I dry roasted the sun dried cilantro just to ensure that there is absolutely moisture free.

In a blender coarsely grind grated coconut, red chilli , tamrind and Almonds. Transfer this to a bowl.

Now coarsely grind the dried cilantro . Heat a wide pan. Add oil. Transfer the ground coriander to the pan. The oil gets quickly absorbed by the ground cilantro. Now add the coconut mixture and mix well. Add salt to taste. Spread it on a tray and mix to ensure it is lump free. Allow it to cool. Transfer it to an airtight container and store it. I make it in small quantities and it is usually over in 10 days.

I love to make fresh batch of these podis.

Try this delicious Kothamalli Kharam and share your views.

https://preethicuisine.com/mangalore-chilli-masala-powder-bunt-thal-da-podi-kundapur-chilli-powder/

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EGG CURRY (SOUTH INDIAN STYLE)

Hello!!!

Today I am sharing a very simple egg curry recipe from the southern part of India . My boys love the egg recipes and this one of their favorite. Egg are a great source of protein and good for health when eaten in moderation.

For people who don’t eat eggs can replace it with potatoes or Paneer. I bet you will love this yummy recipe to the core.

This is my humble contribution for this week’s 195th #Foodiemonday #Bloghop theme #ThirdLetterMagic suggested by Amrita who blogs at http://thefoodsamaritan.com/

Recipe for Egg Curry (South Indian Style):

Ingredients:

  • 5 Hard Boiled Eggs
  • 4 Red Onions finely Chopped
  • 3 Large Red Tomatoes finely chopped
  • 1/2 Lemon Size Tamrind soaked in water
  • 1 Tsp Jeera
  • 1 Tsp Curry Powder
  • 1/2 Tsp Mustard
  • 1/2 Tsp Black pepper powder (Coarse)
  • 1/4 Tsp Turmeric Powder
  • 1/2 Tsp Red Chilli Powder
  • A generous Pinch of Asafoetida
  • Salt to Taste
  • 2 Sprigs of Curry Leaves
  • 2 Tbsp Gingely Oil

Method:

Peel the boiled eggs and keep it aside. Take a wide bottom pan. Add 2 tsp oil. Add a little chilli powder, some pepper powder and turmeric powder. Make dents in the boiled eggs and roast them on medium flame until they turn golden brown .Transfer it to a plate once done. In the same pan add 1Tbsp oil. Add jeera , mustard, asafoetida .Once the mustard starts to splutter add the finely chopped Onions and roast well. Once it turns slighlty brown add finely chopped tomatoes. Add curry powder,curry leaves and salt . Allow it to cook until the tomatoes are nicely cooked. Squeeze the soaked tamrind and add the water to the onion tomato mixture.Allow it to cook on low flame for about 10 mins. Allow this mixture to cool.

Once the mixture reaches room temperature blend it to a fine paste. Heat the same pan. Add remaining oil. Add the ground paste and balance chilli powder and allow it to boil .Once it starts to boil add the fried eggs. Garnish with coarse pepper powder and curry leaves.

Serve hot with Rice or Rotis and enjoy.

Notes:

I have used Aachi brand curry powder. You can use south indian curry powder.

Try These Egg recipes:https://preethicuisine.com/dim-kosha/

https://preethicuisine.com/spicy-egg-masala/