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Home Dish Hyderabadi Tamatar ka Kat

Hyderabadi Tamatar ka Kat

Name: How to cook Hyderabadi Tamatar ka Kat - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7-8 servings
Cuisine: Us

Introduce

Chef :

ZMA

Hyderabadi Tamatar ka Kat

#cookpadindia #veg #everydaycooking #hyderabadi #authenticrecipe Tamatar ka Kat or Tamate ka Kat is a simple yet an excellent option for everyday cooking. It goes well alongside many an important Hyderabadi dishes like Hyderabadi Tala huwa Gosht, Hyderabadi Shami Kababs, Hyderabadi Shikampuri Kababs, Hyderabadi Kuchla huwa Gosht etc. An easy dish that's made with Tomatoes, Onions and a few spices. Split Bengal Gram is used in this as a special addition. This gives it a unique flavour.

Ingredient

Food ration :

7-8 servings

Cooking time :

35-40 minutes

600 gm

ripe Tomatoes

large chopped Onion

Green Chillies

1 tsp

Salt

1 tsp

Ginger garlic paste

8-10

Garlic cloves

1 sprig

Curry Leaves

1 bunch

chopped Coriander Leaves

1 tsp

Cumin powder roasted

1 tsp

Coriander powder roasted

1/2 tsp

Turmeric powder

1 tsp

Red Chilli powder

Lemon sized ball of Ripe Tamarind (washed and seeds removed)

1/4 cup

Fried or Roasted Split Bengal Gram or Putana Daal

1 tsp

Cumin Seeds

3-4

dry Red Chillies

4-5

Garlic Cloves

2-3 tbsp

Oil

as needed

Eggs boiled

Cooking instructions

* Step 1

Add chopped Onions, Tomatoes, Garlic Cloves, Green Chillies, half of chopped Coriander Leaves, Ginger garlic paste, Curry Leaves, Ripe Tamarind ball, Salt, Red Chilli, Turmeric, Cumin and Coriander powders to a pressure cooker along with a tablespoon of Oil. Saute all that for about 3-4 minutes. Pressure cook with a cup of water for 6-7 whistles. Let the steam settle down on it's own. Meanwhile boil Eggs as required.

* Step 2

Let it cool down a bit before grinding to a smooth paste. Now add this mix to a cook and serve pot. Adjust spices at this point. Also add extra whole Green Chillies if desired. Bring it to a rolling boil at first and then simmer on a low heat. Dry roast some Split Bengal Gram or Putana Daal or Fried Bengal Gram or Roasted Bengal Gram in a pan. The names are many but this Daal gives a unique flavour to many a dishes.

* Step 3

Grind this Daal to a smooth powder or make a paste using some water. Add this to the simmering Tamatar ka Kat along with 2 cups of water slowly by stirring it continuously. Also add boiled Eggs with 2-3 cuts on all the sides so that they blend with the Curry. Or else you can even fry them in a little Oil with Red Chilli powder so that they taste great.

* Step 4

Simmer for about 10-12 minutes and that's it. Adjust the consistency if needed by adding hot water. Temper with the mentioned ingredients and it's all ready to be served. Enjoy!