Hyderabadi Bagare Tamatar/Tamatar ka Salan

• 6 baby Tomatoes
• 2 medium sized Onions, finely sliced
• 2 tbsp. Mava
• 2 tbsp. Sesame seeds
• 2 tbsp. Peanuts
• 1 tbsp. Red chili powder
• ½ tbsp. Kashmiri Red chili powder
• ¼ tbsp. Turmeric powder
• 1 tbsp. roasted Coriander powder
• ½ tbsp. roasted Cumin powder
• 3 Cloves
• 2 small Cinnamon sticks
• 4 cloves Garlic
• ¼ cup thick Tamarind juice
• 4 tbsp. Oil
• Salt, as per taste

FOR GARISH:

• 3-4 hard boiled Eggs, cut into half

• Wash and pat dry the baby tomatoes. Core the eye of the baby tomatoes and gently make a cross on top of the baby tomatoes.
• In another heavy bottom cooking pan, dry roast sesame seeds, cloves, cinnamon and peanuts separately. Remove into a plate and set aside.
• Now in the same pan, add oil and when it heats up add sliced onions and fry till onions turn nice golden brown. Drain and set aside.
• In the remaining oil very gently and carefully toss baby tomatoes until the skin of baby tomatoes look little wilted.
• Now start making masala for the recipe, by grinding roasted peanuts, sesame seeds, cloves and cinnamon stick to fine powder. Add 1 tbsp. of water if required.
• To this add fried onion slices and garlic cloves. Grind to smooth paste.
• Take the same pan, in which we fried tomatoes, add little oil of required and add above ground masala.

• To this on low flame add red chili powder, turmeric powder, salt, roasted coriander powder, roasted cumin powder and Kashmiri red chili powder.
• Increase the heat to medium and fry till all the ingredients come together. Now add mawa to this and fry till oil starts to release and the masala starts to change color.
• Now gently drop in above fried tomatoes and stir until they get nicely coated with masala.
• Reduce the flame and add tamarind juice along with 1½ cups of water. Check for salt and leave this to simmer until it reaches thick consistency or consistency of your choice.
• If you are using boiled eggs, then drop them now. Turn off the flame and leave it covered for 15 minutes.
• Serve warm with any flavoured rice or normal white rice. I served with simple veg pilaf and leftover shamiya.
• Add love to make this recipe taste ‘Yummy’.