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How to make Tamatar Per Edo - Attractive display of half fried eggs on a bed of fried tomato masala .

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This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tomato Chopped, Eggs (अंडे)

Cuisine : Parsi

Course : Main Course Egg

Tamatar Per Edo
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Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.

You can also find more Main Course Egg recipes like Akoori, Paneer Anda , Omelette Curry, Omelette Curry.

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Tamatar Per Edo Recipe Card

Tamatar Per Edo
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Prep Time : 0-5 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Tamatar Per Edo Recipe

  • Tomato Chopped 2 medium

  • Eggs 4

  • Ghee 2-3 tablespoons

  • Onions chopped 2 medium

  • Ginger paste 1 teaspoon

  • Garlic paste 1 teaspoon

  • Green chillies chopped 2

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Vinegar 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Heat ghee in a thick-bottomed pan. Add onions and sauté on medium heat till light golden. Add ginger and garlic pastes and green chillies and sauté for a minute.

Step 2

Add tomatoes and salt and sauté for another two to three minutes. Add red chilli powder and turmeric powder, mix well and cover and cook on low heat till tomatoes are done and ghee surfaces on top. Add garam masala powder, vinegar and chopped coriander leaves and stir to mix well.

Step 3

Flatten the cooked mixture evenly in the pan and make four depressions using a spoon or a spatula. Break each egg separately in a cup and gently slip into the above cooked mixture so that the yolks fall into the depressions. Adjust seasoning and cover and cook on low heat for two to three minutes or till eggs are done.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.