Preparation Time : 11-15 minutes
Cooking time : 16-20 minutes
Servings : 4
Tomatoes 3 medium
Oil 2 tablespoons
Bay leaves 2
Cinnamon stick 2 inch sticks
Black cardamoms 2
Black peppercorns 1 teaspoon
Ginger 1 inch
Garlic cloves 5
Coriander powder 1 tablespoon
Red chilli powder 1/2 teaspoon
Turmeric powder a pinch
Garam masala powder 1/2 teaspoon
Bhuna masala 130 grams
Tamarind paste 1 teaspoon
Fresh coriander leaves finely chopped 2-3 tablespoons
Step 1: Heat oil in a non-stick pan, add bay leaves, cinnamon, black cardamoms and black peppercorns and saute till fragrant.
Step 2: Finely chop ginger, mash garlic cloves and add both to the pan and saute for 2-3 minutes.
Step 3: Roughly chop tomatoes and puree them. Add to the pan and saute for 3-4 minutes.
Step 4: Add coriander powder, red chilli powder, turmeric powder and garam masala powder and mix well.
Step 5: Add bhuna masala and saute for ½ minute. Add 3-4 cups of water, tamarind paste and mix. Allow the rassa to come to a boil.
Step 6: Break eggs into a bowl and whisk well. With a teaspoon drizzle the whisked egg into the rassa and cook for 1-2 minutes.
Step 7: Add coriander leaves and mix. Transfer into a serving bowl and serve hot.