A delicious, light and fresh tasting dish, the rich egg yolks spills into the bright tomato gravy as your spoon slides into the egg. Baida Masala is eaten with chapatti but I would happily eat it with rice too.
6 Tomatoes, finely chopped
4 tbs Oil
1 tsp Cumin seeds
2 Green chilies, finely chopped
Onions if desired
Salt to taste
1 tsp Turmeric
Red chili powder, to taste
Black pepper, a good pinch½ tsp Roasted cumin powder
2 tbs Coriander leaves
Heat oil in a pan and add the cumin seed. Once they start popping, add the chopped tomatoes and cook for quite a long time, till the oil separates from the tomatoes. Add salt and turmeric half way through, about 7 minutes in, and stir. Keep stirring every so 0ften so that the tomatoes don’t stick.
Once the oil separates crack open the eggs and drop them gently all around the pan so that the yolks rest on top of the tomatoes.
Sprinkle the black pepper and cumin powder over the eggs. Sprinkle coriander over the top and let the eggs set in the pan on medium heat.
Note: This dish requires 1 Tomato per egg and as many eggs as desired.