Egg Tamate ka Kut

1. 1
   boil · ~10 min

   Boil the eggs.

   Place eggs in a saucepan, cover with water, and bring to a rolling boil. Boil for 8-10 minutes. Drain hot water, rinse eggs under cold water, peel, and set aside.

   TIPAdding a pinch of salt to the boiling water helps prevent the eggs from cracking.
2. 2
   roast · ~8 min

   Roast the coconut, peanuts, and sesame seeds.

   1.Heat a dry pan over medium-low heat.

   2.Add grated coconut and roast until light golden (2-3 min). Transfer to a plate.

   3.Add peanuts and roast until spots appear and they smell nutty (3-4 min).

   4.Add sesame seeds and roast until they pop and turn light brown (1-2 min).

   5.Cool completely, then grind to a smooth paste with a little water.

   TIPRoast on low heat and stir constantly — the coconut and sesame seeds can burn in seconds.
3. 3
   temper · ~1 min

   Make the tempering.

   1.Heat oil in a kadhai or deep pan over medium heat.

   2.Add cumin seeds and let them crackle for 30 seconds.

   3.Add curry leaves and sauté until fragrant (10 seconds).
4. 4
   saute · ~16 min

   Build the onion-tomato base.

   1.Add sliced onions and sauté until deep golden brown (8-10 min), stirring often.

   2.Add ginger-garlic paste and slit green chilies. Sauté until raw smell disappears (1 min).

   3.Add chopped tomatoes, turmeric, red chili powder, and salt. Cook until tomatoes turn soft and mushy, and oil starts to separate (5-7 min).

   TIPPatience with onions pays off here — the deeper the golden color, the richer the gravy.
5. 5
   simmer · ~9 min

   Add the coconut paste and coriander powder to the gravy.

   1.Lower the heat and stir in the roasted coconut-peanut-sesame paste.

   2.Add coriander powder and mix well. Cook for 2 minutes, stirring continuously.

   3.Pour in water, mix well, and bring to a gentle simmer. Cook for 5-7 minutes until the gravy thickens and the raw smell of the paste is gone.

   TIPStir frequently after adding the paste — it can stick to the bottom of the pan.
6. 6
   assemble · ~4 min

   Add the boiled eggs.

   1.Make shallow slits in the boiled eggs without cutting through completely.

   2.Gently place the eggs into the simmering gravy.

   3.Spoon gravy over the eggs to coat them. Simmer for 3-4 minutes so the flavors meld.

   TIPSlitting the eggs helps the gravy seep in, making them more flavorful inside.
7. 7
   garnish

   Garnish with fresh coriander leaves and serve hot.

   Turn off the heat. Sprinkle chopped coriander leaves on top. Serve Egg Tamate ka Kut hot with roti, paratha, or steamed rice.

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