Boil tomatoes and blend them and strain the liquid in a colander and set aside.
Lightly toast white cumin, sesame seeds, peanuts, khashkhash, dried coconut and grind it and set aside.
Heat Dalda Cooking Oil in a deep pan, add ginger garlic paste and stir it with spoon for a minute or so, now add blended tomato puree and let it simmer for another two minutes.
Now add salt, onion seeds, red chilli powder, turmeric, curry leaves, onion seeds and grinded spices in the tomato puree and keep stirring during the entire process.
Insert cloves on both sides of the boiled eggs. Now heat 2-3 tbsp of Dalda Cooking oil in a pan and light fry boiled eggs so that they turn light golden from the edges, remove them from heat and once they return to room temperature slice them into half and set aside.
Now tomato cut is ready.
For making Baghaar, heat Dalda Cooking Oil in a pan and add whole red chilies, methi daana (fenugreek seeds), curry leaves and white cumin. Once Bhagar turns light brown, pour it hot on steaming cut.
Serve delicious tomato cut in a dish and place boiled sliced eggs on top and relish it with steamed rice.
This is a great dish and tastes delicious when served with fried mince and pickles, it’s a very good substitute for a daal (pulse) and its taste different and has a novelty value too.
By inserting clove on both sides of the egg, you can of do away with the pungent smell that few eggs might have and can spoil the aroma of the dish. This is done to neutralize egg smell.