Boiled Rice, Tomato Saar and Egg Fry

Ingredients

• 4 medium Tomato (ripe and red)
• 0.25 cup Fresh Coconut (grated)
• 1 piece Green Chilli (adjust to taste)
• 0.5 inch Ginger
• 1 tbsp Jaggery (grated or powdered)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Red Chilli Powder (preferably Kashmiri for color)
• 1 tsp Salt (adjust to taste)
• 3 cup Water (divided)
• 1.5 tbsp Ghee
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 8 leaves Curry Leaves
• 2 tbsp Coriander Leaves (finely chopped, for garnish)

Instructions

1. 1

   Boil the Tomatoes

   • Wash and roughly chop the tomatoes.
   • In a medium pot, combine the chopped tomatoes with 1 cup of water.
   • Bring the mixture to a boil over medium heat. Cook for 8-10 minutes until the tomatoes are very soft and the skins begin to separate.
   • Remove from heat and allow the mixture to cool down completely.
2. 2

   Blend the Base

   • Transfer the cooled tomatoes along with their cooking water to a blender.
   • Add the grated fresh coconut, green chilli, and ginger to the blender.
   • Blend until you achieve a very smooth and fine paste.
3. 3

   Simmer the Saar

   • Pour the blended tomato-coconut paste into the same pot.
   • Add the remaining 2 cups of water, turmeric powder, red chilli powder, jaggery, and salt. Stir well to combine, ensuring there are no lumps.

Ingredients

• 4 pcs Large Eggs
• 2 tbsp Vegetable Oil (Or any neutral oil like sunflower or canola)
• 0.5 tsp Mustard Seeds
• 1 sprig Curry Leaves (About 10-12 leaves)
• 1 medium Onion (Finely chopped)
• 1 tsp Ginger Garlic Paste
• 0.25 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Coriander Powder
• 0.5 tsp Black Pepper Powder (Freshly ground is recommended)
• 0.75 tsp Salt (Or to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place the eggs in a saucepan and cover them with cold water by at least one inch.
   • Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs stand for 10-12 minutes.
   • Drain the hot water and immediately run cold water over the eggs or place them in an ice bath to stop the cooking process.
   • Once cool enough to handle, carefully peel the eggs and slice them in half lengthwise. Set aside.
2. 2

   Prepare the Masala Base

   • Heat oil in a wide, non-stick pan or skillet over medium heat.
   • Add the mustard seeds. Wait for them to splutter, which should take about 30 seconds.
   • Add the curry leaves and sauté for a few seconds until they become fragrant and crisp.
   • Add the finely chopped onion and cook, stirring occasionally, until it turns soft and golden brown, about 5-6 minutes.
3. 3

   Sauté the Spices

   • Add the ginger-garlic paste to the pan and sauté for about 1 minute until the raw aroma disappears.