Allergens in Tomato Kut: egg, mustard.
Ingredients
Quantities for 4.
- 1kg, ripe, quartered Tomato
- 3 tbsp Besanthe thickener; gluten-free unlike the wheat flour some cooks use
- 4, poached in the gravy at the end Eggs
- 20g pulp, soaked in 100ml hot water Tamarind
- 8 cloves, crushed Garlic
- 4, slit Green Chilli
- 3 sprigs Curry Leaves
- 4, broken Dried Red Chilli
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 1/4 tsp Fenugreek Seeds
- 1/2 tsp Turmeric
- 1.5 tsp Chilli Powder
- 2 tsp Coriander Powder
- 1/4 tsp Asafoetidacompounded-free if you need it gluten-free
- 5 tbsp Neutral Oil
- 500ml Water
- to taste Salt
- 3 tbsp, chopped Coriander Leavesoptional
Cookware
stovetop, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Use the ripest tomatoes you can find; underripe ones give a thin, metallic kut that no amount of simmering will fix.
- Soak the tamarind in hot water 20 minutes and strain.
- Whisk the besan into 150ml cold water until completely lump-free and leave it standing while the tomatoes cook.
Method
- Simmer the tomatoes with 350ml water and the turmeric for 15 minutes until completely collapsed and pulpy.
- Cool slightly, blend smooth, then push through a sieve to leave the skins and seeds behind.Sieving is what gives kut its velvety body. Do not skip it.
- Heat 3 tbsp oil in a heavy pan, crackle the mustard, cumin and fenugreek, then add the curry leaves, dried red chillies and green chillies.
- Add the crushed garlic and fry 1 minute until it smells sweet and turns pale gold, then take the pan off the heat and stir in the asafoetida.Asafoetida burns almost instantly on a hot base. Off the heat is the safe way.
- Return to the heat, add the chilli powder and coriander powder, and fry 20 seconds before pouring in the sieved tomato.
- Whisk the standing besan slurry once more and pour it in slowly, stirring constantly. Simmer 12 minutes until the gravy is thick, glossy and no longer tastes of raw flour.Pour the slurry in a thin stream while stirring, or you will be picking out lumps for the next ten minutes.
- Add the tamarind water and salt and simmer 5 minutes more; it should be thick enough to hold a channel behind the spoon.
- Crack the eggs one at a time onto the surface, spacing them apart. Cover and poach on low for 6 minutes until the whites are set and the yolks still soft.
- Heat the last 2 tbsp oil, sizzle a few extra curry leaves in it, and pour it over the top. Scatter with coriander leaves and serve with plain rice.
Safe temperatures: Egg dishes are done at 71°C / 160°F; a whole egg when the yolk and white are both firm. This one leaves the yolk soft or raw on purpose. Use pasteurised eggs if you serve it that way, or cook the yolk firm. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
The gravy keeps 3 days refrigerated, but poach the eggs fresh each time. Reheated poached eggs go rubbery. Warm the kut with a splash of water over low heat, stirring so the besan does not catch.
Nutrition Good estimate
One serving of Tomato Kut (456 g) is about 342 calories, or 75 calories per 100 g.
Medium protein: 12 g a serving, 14% of the calories
| Per serving456 g | Per 100 g | |
|---|---|---|
| Calories | 342 kcal | 75 kcal |
| Protein | 11.8 g | 3 g |
| Carbohydrate | 24.7 g | 5 g |
| of which sugars | 10.5 g | 2 g |
| Fibre | 6.0 g | 1 g |
| Fat | 23.3 g | 5 g |
| of which saturated | 3.4 g | 1 g |
| of which unsaturated | 18.3 g | 4 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, curry leaves. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Dairy-free Indian recipes · Hyderabadi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.