Mayonnaise And Tamatar Ka Kat by Chef Tahira Mateen

• Oil 1 cup
• Egg 1
• Mustard paste 1/4 tsp
• Salt 1/4 tsp
• White pepper powder 1/4 tsp
• Lemon juice/White vinegar 1 tsp

Method:

1. Add egg, mustard paste, salt, white pepper powder, lemon juice or white vinegar in oil and whisk with hands nicely.
2. When texture becomes creamy, mayonnaise is ready.

Ingredients for Tamatar Ka Kat:

• Tomato 1 kg
• Baisan 1/2 cup
• Salt to taste
• Crushed red chilli 1 tbsp
• Roasted and chopped cumin 1 tsp
• Roasted and chopped coriander 1 tsp
• Coriander leaves for garnish
• Egg 6
• Rice for serving
• Chapati for serving

For Bhagaar:

• Oil 1/2 cup
• Cumin 1 tsp
• Fenugreek leaves 1/4 tsp
• Curry leaves 12-15
• Garlic cloves 2
• Dried red chillies 5-6

Method:

1. Cut tomato and cook on low flame on pan. Then ass 1 cup water, cover it and leave it.
2. When tomatoes becomes soft, cool it and make puree in blender.
3. Now strain mixture and again put in blender.
4. Then add baisan, crushed red chilli, salt, roasted and chopped cumin & roasted and chopped coriander and mix nicely with 2 cup water.
5. Now again put mixture on pan, cook on low flame for 30 to 40 minutes until thick.
6. Make light cut on all sides of boiled eggs. Make sure cut should not be deep.
7. Now add eggs in cut tomatoes, cook more for 5 minutes and close the stove.
8. Heat oil in one pan and roast cumin & fenugreek leaves. Then add whole red chilli,chopped garlic and curry leaves.
9. Give bhagaar before serving tamatar ka kat.
10. Add chopped coriander on top.
11. Serve with chapati and boiled rice.