Tamil Muttai Thokku

Ingredients

• 6 eggs boiled and halved
• 4 tbsp vegetable oil
• 2 dried mild red chillies
• 12-15 curry leaves
• 500gms white onion finely diced
• 600gms tomatoes finely diced
• 8 garlic cloves pounded to a smooth paste
• 1 heaped tbsp tomato puree
• 2 tsp sugar
• 1½ tsp kashmiri chilli powder
• 1½ tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp ground fennel powder
• 150mls water
• Salt to taste
• Fresh coriander for garnish

Steps

1. Heat the oil in a heavy bottom sauce pan over medium heat. Add the dried chillies and half the curry leaves. Let them splutter for a few minutes and add the onions. Fry over a medium flame for 25-30 minutes and stir well making sure they don’t stick to the bottom of the pan.
2. Add the garlic paste and fry well for 1 minute. Add the tomatoes and continue to cook for 10 minutes. They will begin to soften and go slightly mushy. Add the sugar along with the tomato puree and stir well frying for 2 minutes.
3. Add the powdered spices and fry for 2 minutes. Now add the water and bring to a boil, simmer for 25 minutes stirring half way through the cooking process. Season to taste and add the eggs. Continue to simmer for 5 minutes. Garnish with coriander and remaining curry leaves and serve with paratha or rice.