Tomator Tok (Tomato Tok)

Serves three to four people.

Ingredients:

• Ripe tomatoes - 4
• Chopped onions - 2 tablespoons
• Chopped garlic - 1 teaspoon
• Ginger paste - ½ teaspoon
• Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - ½ teaspoon
• Bay leaves - 1
• Sugar - 1 teaspoon
  
• Salt - 1 teaspoon
  
• Oil - 2 tablespoons
  

Preparation:

• Clean and cut the tomatoes into small pieces.
• Boil the pieces with ginger and salt in 4 cups of water.
• Once the tomatoes become soft, stir the mix thoroughly into a thick paste.

• In a separate pan, heat the oil and brown the onions and garlic.
• Add in the panchforon and bay leaf, and fry for another minute.
• Add all the ingredients from the pan into the tomato mix.

• Stir in the sugar and let it simmer for another 2 to 3 minutes.
• Serve hot.
  

Tomato Dim Khangina (Tomato Egg Khangina)

Serves four people.

Ingredients:

• Chopped tomatoes - 4
• Eggs - 4
  
• Chopped onion - 1 cup
• Chopped coriander - 1 cup
• Green chili - 4 to 5
• Salt - 1 teaspoon
• Oil - ¼ cup
• Black pepper - ½ teaspoon

Preparation:

• Beat the eggs in a bowl until well blended. Keep aside.

• Heat the oil in a pan.
• Add the rest of the ingredients and keep stirring.
• Add the eggs after a couple of minutes.
• Keep stirring until the mixture turns thick.
• Once the oil separates out, turn off the heat and serve hot.

• Note: Instead of tomatoes, this dish can also be prepared with peas, cauliflower, spinach.

Dim Tomato Kopta (Egg-Tomato Kopta)

Serves three people.

Ingredients:

• Eggs – 3
• Hard plum tomatoes – 3
• Chopped onion – 4 tablespoons
• Chopped garlic – 1 tablespoon
• Chopped coriander – 1 tablespoon
• Turmeric - ½ teaspoon
• Red chili powder – 1 teaspoon
• Cumin powder - ½ teaspoon
• Mustard/regular oil – 4 tablespoons
• Salt – as needed

Preparation:

• Hard boil 3 eggs and cut them crosswise into half. Keep aside.

• Cut tomatoes crosswise and gently clean them out.
  
• Boil the tomatoes just enough in ½ cup salted water to soften them up. Keep aside.

• Fry garlic and onion in mustard oil.
  
• Once they turn red, add red chili, turmeric, cumin. Mix.
• Add the tomatoes and a little water. Stir a little.
• Add salt, and coriander.
• Stir until the paste is thick.
• Add the eggs inside the tomatoes and cover with gravy.
• Serve hot.