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 crisp and flaky flatbread from Sindhi cuisine, loaded with onions, green chilies, and spices. This double-cooked bread is a delightful breakfast or travel food, perfect with yogurt and pickle.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
About Tamatey mein Beeda, Sindhi Koki and Mango Pickle
Tangy, protein-packed Tamatey mein Beeda with crispy Sindhi Koki – mom's recipe style comfort food!
This sindhi dish is perfect for dinner. With 724.8199999999999 calories and 19.070000000000004g of protein per serving, it's a nutritious choice 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.
450cal
10gprotein
51gcarbs
25gfat
Ingredients
2 cup Atta
2 tbsp Besan (Adds crispness)
1 medium Onion (finely chopped)
2 piece Green Chili (finely chopped, adjust to taste)
3 tbsp Coriander Leaves (chopped)
1 tbsp Anardana Powder (coarsely ground)
1 tsp Cumin Seeds
0.5 tsp Ajwain
0.5 tsp Red Chili Powder (adjust to taste)
0.25 tsp Turmeric Powder
1.5 tsp Salt (or to taste)
7 tbsp Ghee (3 tbsp for the dough (moyan) and 4 tbsp for cooking)
0.75 cup Water (approximately, for kneading a stiff dough)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta, besan, salt, red chili powder, turmeric powder, cumin seeds, ajwain, and anardana powder. Mix the dry ingredients thoroughly.
Add the finely chopped onion, green chilies, and coriander leaves. Mix well to distribute them evenly.
Add 3 tablespoons of ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This step, called 'moyan', is crucial for a flaky texture.
Gradually add water, a little at a time, and knead to form a stiff and tight dough. Avoid making the dough soft, as it will be difficult to handle.
Cover the dough with a damp cloth and let it rest for 15-20 minutes.
2
Shape and First Roast
After resting, knead the dough once more. Divide it into 8 equal portions and roll them into smooth balls.
Take one ball, flatten it slightly, and roll it into a thick circle about 4-5 inches in diameter and 1/4 inch thick.
Heat a tawa (griddle) over medium heat. Place the rolled koki on the hot tawa without any ghee.
Cook for about 1 minute on each side until it's partially cooked and has a few light brown spots. This is the first 'kaccha' roast.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Carefully remove the partially cooked koki from the tawa. While it's still warm (handle with care), place it on a flat surface.
Gently break or crumble it with your hands or by pressing it inside a kitchen towel. This unique step creates the signature flaky layers.
Gather the crumbled dough back into a ball, pressing it together firmly. Roll it out again to the same size as before.
4
Final Roast
Place the re-rolled koki back on the tawa, reducing the heat to low-medium.
Drizzle about 1/2 tablespoon of ghee on top and around the edges.
Cook for 2-3 minutes, pressing down gently with a spatula, until the bottom is golden brown and crisp.
Flip the koki, apply another 1/2 tablespoon of ghee, and cook the other side until it is equally crisp and well-cooked through.
Repeat the entire process (steps 2-4) for the remaining dough balls.
5
Serve
Serve the Sindhi Koki hot off the tawa for the best texture.
It pairs wonderfully with plain yogurt (curd), mango pickle (achaar), or a hot cup of masala chai.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
