Ingredients with Measurements:
- 3 medium-sized tomatoes, chopped
- 1 large eggplant, diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 green chili, chopped
- 1/2 tsp cumin seeds
- 1/2 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/4 tsp red chili powder
- Salt, to taste
- 2 tbsp oil
- 2 eggs, beaten
- Fresh coriander leaves, chopped for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn translucent.
3. Add minced garlic and chopped green chili. Sauté for a minute.
4. Add chopped tomatoes, diced eggplant, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
5. Cover the pan and let it cook for 10-12 minutes or until the eggplant is cooked through.
6. Once the eggplant is cooked, make a well in the center of the pan and pour in the beaten eggs.
7. Scramble the eggs and mix them with the cooked vegetables.
8. Garnish with fresh coriander leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 10g
- Carbohydrates: 12g
- Protein: 5g
Substitutions for ingredients:
- If you don't have fresh tomatoes, you can use canned tomatoes.
- You can substitute the eggplant with zucchini or squash.
Variations:
- You can add other vegetables like bell peppers or mushrooms.
- You can add cooked chicken or shrimp to make it a non-vegetarian dish.
Tips and tricks:
- Make sure to dice the eggplant into small pieces so that it cooks evenly.
- You can add a pinch of sugar to balance out the acidity of the tomatoes.
- You can add a splash of lemon juice for a tangy flavor.
Storage instructions:
- Store the leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with a side of rice or naan bread.
Garnishes:
- Fresh coriander leaves
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Onion salad
Troubleshooting advice:
- If the eggplant is not cooked through, cover the pan and let it cook for a few more minutes.
Food safety advice:
- Make sure to wash all vegetables before using them.
Food history:
- Tamate Ka Kut is a popular vegetarian dish from the Indian state of Rajasthan.
Flavor profiles:
- Spicy, tangy, and savory
Serving suggestions:
- Serve as a main dish with rice or naan bread.
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Region: Indian