Tamatey mein Beeda

Name: Tamatey mein Beeda
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 4 pcs egg (for boiling; use whole eggs); 4 pcs tomato (medium, roughly chopped); 1 pcs onion (medium, finely chopped); 2 pcs green chili (slit lengthwise); 1 tsp ginger-garlic paste; 8 pcs curry leaves (fresh); 1 tsp red chili powder; 1 pinch turmeric powder; 0.5 tsp cumin seeds; 0.5 tsp mustard seeds; 0.5 tsp salt; 2 tbsp oil; 0.75 cup water (for the gravy); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(32)

TASTE SCORE

8/10

A rustic Hyderabadi egg curry where whole boiled eggs are simmered in a rich, tangy tomato gravy. Spiced with green chilies, curry leaves, and a simple tempering, this dish transforms everyday ingredients into a comforting meal that pairs perfectly with rice or roti and comes together in under 30 minutes.

PREP

10m

COOK

20m

SERVES

1 EGG POACHED IN APPROXIMATELY 1 CUP OF TOMATO GRAVY

175 cal

SERVINGS

METHOD · 7 STEPS

boil · ~8 min
Boil the eggs.
1.Place 4 eggs in a saucepan and cover with cold water.
2.Bring to a rolling boil over high heat, then reduce heat to medium.
3.Boil for 8 minutes for firm yolks.
4.Drain hot water, transfer eggs to a bowl of cold water, and let cool.
TIPCold water stops cooking immediately and prevents a grey ring around the yolk.
prep · ~5 min
Peel and prep the eggs.
1.Gently crack and peel the cooled eggs.
2.Make 3-4 shallow lengthwise slits on each egg using a knife.
3.Rub a pinch of turmeric and salt over the eggs and set aside.
TIPSlits help the eggs absorb the tangy tomato gravy without breaking apart.
temper · ~2 min
Make the tempering.
1.Heat 2 tbsp oil in a kadhai or deep skillet over medium heat.
2.Add 0.5 tsp mustard seeds and let them splutter (30 seconds).
3.Add 0.5 tsp cumin seeds and 8 curry leaves, stir for 15 seconds until fragrant.
TIPKeep the heat medium — mustard seeds burn quickly and turn bitter.
saute · ~12 min
Sauté the aromatics.
1.Add 1 finely chopped onion and cook until translucent (4-5 minutes).
2.Add 1 tsp ginger-garlic paste and 2 slit green chilies; sauté until raw smell disappears (1 minute).
3.Add chopped tomatoes, 1 tsp red chili powder, a pinch of turmeric powder, and 0.5 tsp salt.
4.Cook until the tomatoes break down completely and oil separates at the edges (7-8 minutes).
TIPPatience here is key — undercooked tomatoes make the gravy taste raw and acidic.
simmer · ~6 min
Simmer the tomato gravy.
1.Pour in 0.75 cup of water and stir well to combine.
2.Bring the gravy to a gentle boil, then reduce heat to low.
3.Simmer uncovered for 5 minutes until the gravy thickens slightly and oil floats on top.
TIPThe gravy should coat the back of a spoon — not too thin, not too thick.
simmer · ~5 min
Add the eggs to the gravy.
1.Gently slide the slit boiled eggs into the simmering tomato gravy.
2.Spoon some gravy over the eggs so they are fully coated.
3.Cover and simmer on low heat for 5 minutes, letting the eggs absorb the flavors.
TIPDon't stir aggressively — the eggs are delicate and can break apart.
garnish
Garnish with fresh coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Boil the eggs exactly 8 minutes for a firm yolk; overcooking creates a sulphurous smell.
2
Make shallow slits on the eggs so they soak up the tangy gravy without falling apart.
3
Let the tomatoes cook until the oil separates at the edges — this deepens the flavor and removes rawness.
4
Gently spoon gravy over the eggs while simmering instead of stirring to keep them intact.
5
For a thicker gravy, mash a few cooked tomato chunks with the back of a spoon before adding water.
6
The curry leaves must be fresh; dried ones lose the signature Hyderabadi aroma.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce oil to 1 tbsp and dry-roast the cumin and mustard seeds before adding a splash of water to sauté the onions. The gravy stays flavourful but lighter.

high protein

High-protein

Add 200g of cubed paneer or firm tofu along with the eggs for double the protein. Simmer gently so the paneer doesn't crumble.

vegan

Vegan

Replace eggs with 200g of firm tofu, cut into wedges and shallow-fried until golden. Use the same tempering and tomato gravy for a plant-based version.

extra spicy