A rustic Maharashtrian egg curry where eggs are gently poached in a spicy, tangy tomato gravy. This simple, one-pan dish is perfect for a quick weeknight meal, best enjoyed with hot chapatis or bhakri.
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Tamate Mein Beeda, Phulka and Kachumber Salad
Tangy Tamate mein Beeda with soft phulkas and a fresh salad – an iron-boosting, refreshing meal!
This sindhi dish is perfect for lunch. With 577.27 calories and 19.86g of protein per serving, it's a high-fiber option for your meal plan.
fat
(key for authentic flavor)
1 tsp Salt (or to taste)
0.5 tsp Sugar (optional, to balance tanginess)
0.5 cup Water (use hot water for best results)
4 large Egg
3 tbsp Coriander Leaves (finely chopped, for garnish)
Instructions
1
Prepare the Masala Base
Heat oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter.
Add the cumin seeds and sauté for about 30 seconds until they are fragrant.
Add the finely chopped onions and a pinch of salt. Sauté for 7-8 minutes, stirring occasionally, until the onions turn soft and golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
2
Cook the Tomato Gravy
Add the finely chopped tomatoes to the pan. Mix well and cook for 8-10 minutes, covered, until the tomatoes break down and become soft and mushy.
Add the turmeric powder, red chili powder, and goda masala. Stir everything together and cook for 2-3 minutes until the spices are fragrant and oil begins to separate from the masala.
Pour in 1/2 cup of hot water, add the remaining salt and optional sugar. Mix well and bring the gravy to a gentle simmer.
3
Poach the Eggs
Reduce the heat to low. Using the back of a spoon, create four small indentations or 'wells' in the simmering gravy, spaced apart.
Carefully crack one egg into each well. Avoid stirring the gravy after this point to keep the eggs intact.
Cover the pan with a lid and let the eggs poach for 5-7 minutes. The whites should be fully set, and the yolks cooked to your preference (runny or firm).
Turn off the heat.
4
Garnish and Serve
Garnish generously with fresh, chopped coriander leaves.
Let it rest for a minute before serving. Carefully spoon out each egg with a good amount of gravy.
Serve hot with jowar bhakri, chapati, or steamed rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
