This Gravy is a very typically sindhi gravy. Some people put eggs , some put prawns or even fish .
For vegetarians, mushroom tastes pretty good and so does our naive Tinda.
This is one recipe that can be made in a jiffy. By the time the eggs are done , the gravy is done too.
Why is it called thumwala , is because the flavor of garlic is quite dominant in this gravy and it is solely for garlic lovers.
Many people also add an onion to it , to thicken the gravy but I don’t . coz it takes away the garlickyness from the gravy.
You can even reduce or up the number of tomatoes depending on how sour your family likes to have their food.
You need :
Half a bunch or 75 gms Coriander leaves
35 gms 0r 7-8 cloves Garlic
3-4 Green chillies , depending on how spicy they are
150 gms or 2-3 Tomatoes
1 cup Water
2 tsp Red chilli powder
½ tsp Turmeric powder
1 tsp Coriander powder
3 tbsp Oil
Salt to taste.
How to :
Hard boil 6 eggs and peel them. Keep aside.
In a grinder, make a paste of the coriander leaves, garlic , green chillies & tomatoes.
In a Pan, heat the oil. Add this paste and sauté till the oil is visible and the tomatoes are cooked.
Now add in the spices and salt. Here the quantity of red chilli depends entirely on you. The more you add, more will the colour of the gravy change. If you want to retain the fresh green colour , skip the red chilli powder and up the green chillies.
Once the spices are sautéd . Add the water.
As soon as the water boils , put in the eggs and reduce the flame. Now let the flavor seep into the eggs. You may have to add some more water after a while.
Once done , serve it with a crisp Lachcha Paratha and some Onions drizzled with lemon juice.
It tastes great with plain steamed rice too.
Bon Appetit !