|
Ingredients
|
For 4
|
For 100
|
|
Tomatoes
|
500gms
|
12.5kg
|
|
Onions
|
225gms
|
5.6kg
|
|
Ginger
|
1.25 cm. ( ½ “) piece
|
85gms
|
|
Jaggery
|
10gms
|
250gms
|
|
Chilli powder
|
1 tsp
|
100gms
|
|
Eggs
|
4
|
100
|
|
Fat
|
30gms
|
500gms
|
Blanch and chop tomatoes. Peel and chop onions. Grind
ginger. Heat the fat. Brown chopped onions. Add all ingredients expect eggs and
jaggery and cook till sauce thickens. Add jaggery. Mix well and cook for 5
minutes. Spread the pulp in a shallow pan or pie dish. Make slight dents. Break
eggs one at a time into wet cups and pour one in each dent. Cover and cook with
live coal on top of lid, or in an oven, till eggs are fairly hard.
