the food i grew up with • ep 10 - tamate ka kut ingredients: for the curry: * 5 medium tomatoes, roughly chopped * 2–3 garlic cloves * 1/2 red onion, sliced * salt to taste * 1/2 tsp turmeric powder * 1 tsp red chili powder * a small piece of tamarind (about dime to quarter sized) * 1/2 cup cilantro * 1/2 cup mint * curry leaves * 2 green chilies * water, as needed * 4 boiled eggs for the kut paste: * 1/2 cup dried coconut, roasted * 1/4 cup roasted chana dal * 1 tsp coriander seeds * 1/2 tsp cumin seeds for the bagar: * 2–3 tbsp oil * 1 tsp cumin seeds * 1 tsp mustard seeds * 3–4 dried red chilies * 2–3 garlic cloves, sliced * 6-7 curry leaves method: 1. Add the tomatoes, garlic, onion, salt, turmeric, red chili powder, tamarind, mint, cilantro, curry leaves, and enough water to a pot. Simmer until everything is soft and tender. 2. Blend until smooth using a hand blender, then strain the mixture back into the pot. Add more water if needed and adjust salt to taste. 3. Add a few fresh curry leaves and the green chilies. Bring to a boil. 4. Grind all of the kut paste ingredients with a little water until smooth. Add the paste to the pot and mix well. 5. Bring everything back to a boil, then add the boiled eggs and simmer for 5 minutes. 6. For the bagar, heat the oil and add the cumin seeds, mustard seeds, dried red chilies, curry leaves and garlic. Let everything sizzle until fragrant and the garlic is lightly golden. 7. Pour the hot bagar over the curry and serve with rice. the soupier, the better 🙂 #tomato #rasam #tomatokut #tamatekakut — @noorbaqtiar TikTok