A comforting North Indian dish where eggs are gently poached in a rich, spicy tomato gravy. Perfect for mopping up with warm rotis or bread, this one-pan meal is ready in under 30 minutes and is packed with flavor.
Prep10 min
Cook20 min
Servings4
Serving size: 1 serving(1 egg poached in approximately 1 cup of tomato gravy)
195cal
9gprotein
13gcarbs
13g
Ingredients
4 pcs Large Eggs (Bring to room temperature before cracking)
4 pcs Medium Tomatoes (Finely chopped or pureed)
1 pcs Large Onion (Finely chopped)
1 tbsp Ginger-Garlic Paste
2 pcs Green Chilies (Slit lengthwise)
2 tbsp Vegetable Oil
1 tsp Cumin Seeds
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
A rustic, gluten-free flatbread from Maharashtra made with sorghum flour. This wholesome bhakri is traditionally patted by hand and cooked on a griddle until it puffs up beautifully. Perfect with spicy curries or chutneys.
A classic Sindhi preparation where bitter gourd is stuffed with a tangy and savory onion masala. The sweetness of the onions perfectly balances the bitterness of the karela, creating a unique and flavorful dish.
About Tamatey mein Beeda, Jowar Bhakri and Karela Basar
Perfectly spiced tomato egg curry with wholesome bhakri and iron-boosting karela. Homestyle and gut-friendly!
This sindhi dish is perfect for dinner. With 664.99 calories and 20.02g of protein per serving, it's a high-fiber option for your meal plan.
fat
1.5 tsp
Coriander Powder
0.5 tsp Garam Masala (For finishing)
1 tsp Kasuri Methi (Crushed between palms before adding)
1 tsp Salt (Adjust to taste)
0.5 cup Water (Use hot water for best results)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Sauté Aromatics
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onion and sauté for 5-6 minutes until it becomes soft, translucent, and light golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
2
Build the Tomato Gravy
Add the chopped tomatoes or puree to the pan. Mix well and cook for 2-3 minutes.
Add the turmeric powder, red chili powder, coriander powder, and salt. Stir everything together to combine.
Continue to cook the masala on medium-low heat for 8-10 minutes, stirring occasionally. Cook until the tomatoes break down completely and you see oil separating from the sides of the masala. This step is crucial for a flavorful gravy.
3
Poach the Eggs
Pour in 1/2 cup of hot water to the cooked masala to form a gravy. Stir well and bring it to a gentle simmer.
Reduce the heat to low. Using the back of a spoon, create four small indentations or 'wells' in the gravy, spaced evenly apart.
Carefully crack one egg into each well, trying not to break the yolk.
4
Cook, Garnish, and Serve
Cover the pan with a tight-fitting lid and let the eggs cook on low heat. For runny yolks, cook for 4-5 minutes. For soft-set yolks, cook for 6-7 minutes. For fully cooked, firm yolks, cook for 8-9 minutes.
Once the eggs are cooked to your liking, turn off the heat. Sprinkle the garam masala, crushed kasuri methi, and freshly chopped coriander leaves over the top.
Let it rest for a minute before serving. Serve hot with roti, paratha, naan, or crusty bread.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup jowar atta
1.5 cup hot water (for kneading)
0.75 tsp salt
2 tbsp ghee (optional, for serving)
Instructions
1
Prepare the dough: In a large bowl, mix together the jowar flour and salt. Gradually pour in the hot water while mixing with a spoon. The water should be hot but manageable to touch. Once the flour comes together, knead it with the heel of your palm for 5-7 minutes until you get a smooth, soft, and pliable dough. It should not be sticky. Cover the dough with a damp cloth and let it rest for 10 minutes.
2
Divide the dough into equal portions.
3
Pat the bhakri: Take one portion of the dough and roll it into a smooth ball. Sprinkle some dry jowar flour on a clean, flat surface or a chakla (rolling board). Place the dough ball on the floured surface and gently flatten it with your palm. Using your fingers and palm, start patting the dough, rotating it simultaneously to form an even, thin circle of about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.
4
Cook the bhakri: Heat a cast iron tawa or griddle over medium-high heat. It should be hot before you place the bhakri on it. Carefully lift the patted bhakri and place it on the hot tawa. Sprinkle a little water on the top surface and spread it evenly with your fingers. Cook for about 1 minute, until the water evaporates and the top looks dry. Flip the bhakri and cook the other side for another 1-2 minutes, until light brown spots appear. Using tongs, lift the bhakri and place it directly on a medium flame. It will puff up like a balloon. Flip and cook the other side on the direct flame for a few seconds. Avoid burning it. Repeat the process for all the remaining dough balls.
5
Serve the Jowar Bhakri immediately, smearing a little ghee on top if you like.
500 g Bitter Gourd (about 4-5 medium-sized karela)
3 large Onion (finely chopped)
4 tbsp Vegetable Oil
1 tsp Salt (for prepping the bitter gourd)
1 tsp Ginger-Garlic Paste
2 piece Green Chili (finely chopped)
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Fennel Powder
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to your spice preference)
1.5 tsp Amchur Powder (also known as dry mango powder)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Bitter Gourd
Wash the bitter gourds thoroughly. Lightly scrape the rough outer skin with a peeler or the back of a knife. Do not peel completely.
Make a lengthwise slit on one side of each bitter gourd, ensuring the other side remains intact.
Using a small spoon or your finger, carefully scoop out all the seeds and the soft pith from the inside.
Rub 1 tsp of salt generously all over the bitter gourds, both inside and out. Set them aside for 30 minutes. This step is crucial for drawing out the bitter juices.
After 30 minutes, you will see water released. Squeeze each bitter gourd firmly to remove as much liquid as possible. Rinse them well under cold running water and pat them completely dry with a kitchen towel.
2
Prepare the Onion Stuffing (Basar)
Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 10-12 minutes, stirring occasionally, until they turn soft, translucent, and light golden brown.
Add the ginger-garlic paste and finely chopped green chilies. Sauté for another minute until the raw smell disappears.
Reduce the heat to low. Add all the dry spice powders: coriander powder, cumin powder, fennel powder, turmeric powder, and red chili powder. Mix well and cook for 1-2 minutes until the spices are fragrant.
