Hyderabadi Bagare Tamatar/Tamatar ka Salan

Though I thought I will not write all this in a foodie post…I don’t know how all this popped out…it is good to bring out what you have in mind and heart and yet times it is quite healing…isn’t it?? Coming to this very authentic Hyderabadi Bagare Tamatar/Tamatar ka Salan post…. I tasted this at a wedding and instantly fell in love with this dish. I got this recipe from my Hyderabad aunt who specialises in cooking authentic Hyderabadi recipes.

From then on, I made this recipe many times in my kitchen. I love spicy and tangy medley of flavours in this recipe. This recipe is mainly served with Biryani or Bagarae Chawal. I added hard boiled eggs to this recipe as I was serving it with Flavoured Vegetable Rice. This recipe tastes best the next day and can be eaten off with naan or roti. Try this out today…..“This recipe is been created for The Urban Spice and KitchenAid India Diwali Contest”.

Hyderabadi Bagare Tamatar

• 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

PREPARATION:

• 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’.