6 Tomato (finely chopped)
2 tbsp Besan gram flour
1 tbsp Ginger garlic paste
1 tbsp Red chilli powder
¼ tbsp Turmeric powder
2 green chillies finely chopped
2 tbsp Lemon juice
2 Eggs boiled and slice into two
Salt – to taste
For Roasted and Ground Masala
1 tbsp Cumin seeds (zeera)
1 tbsp Mustard seeds (rai)
1 tbsp Nigella seed (Kalaunji)- optional
1/2 Fenugreek seeds ( methi dana)- optional
2 tbsp Cumin seeds
2 tbsp Black mustard seeds
2 Garlic Cloves
2 Dried Red/Green chillies
6-8 Curry Leaves
Coriander leaves (finely chopped )
Mint leaves (finely chopped)
In a large non-stick saucepan/Khadhai add tomatoes at medium heat, add 1 cup of water and Let it cook for about 10 minutes until the tomatoes is soft and mushy.
remove from the heat,Once its cool blend the tomato puree into smooth paste.
In a large non-stick saucepan/Khadhai at medium heat, Dry Roast cumin seeds, mustard seeds one by one separately for 1 minute-or till slightly darker in colour and then grind to a fine smooth paste keep aside.
Then in a non- stick saucepan add the tomato puree, ginger garlic paste, red chilli powder & turmeric powder,lemon juice,roasted ground masala,Let it cook for about 10 minutes.
In a small bowl add Besan powder in a small amount water, mix it well without any lumps,add besan paste into and keep stirring
Then add green chilli, salt to taste & till its creamy and thicken on a low flame.
Meanwhile In a saucepan add oil at medium high heat,add cumin seeds, black mustard seeds, after few seconds add garlic cloves & dried red /green chillies, curry leaves stir for few seconds /until the seeds crackle.
Then pour the Baghar over the kut and
let it cook for 5 minutes & remove from the heat.
Garnish with coriander,mint and Boiled Eggs.