Ingredients:For the omelettes:Eggs – 4Ginger garlic paste – 2 tspRed chilli powder – 1 tspTurmeric powder – a pinch (optional)Shallots – 5, finely choppedSalt – 1 tsp, or to tasteFor the gravy:Tomatoes – 2 big, cubedOnions – 2 big, choppedPotato – 1, cubedGreen chillies – 3Jeera powder – 2 tspCoriander powder – 2 tspFor tempering:Mustard seeds – 1 tspOil – 2 tbspCurry leaves – a few How to Make Omelette Curry:
- Beat the eggs lightly with all the ingredients for the omelette.
- Depending on the pan size, make one thick omelette or as two separate omelettes. The omelettes should be thicker than usual, so that it doesn’t dissolve or break off in the gravy when we mix it in.
- Cut the omelette into smaller pieces and keep aside.
- Heat the oil in a pan and temper mustard seeds. Throw in the curry leaves and the chopped onions and saute till transparent.
- Add the jeera, coriander, chopped green chillies and fry for a minute. Add the potatoes and tomatoes with a bit of water and cook closed, till the potatoes are tender and done.
- Now add the cut omelette pieces, mix gently and remove from fire. Let the omelettes soak for an hour or two before serving with hot rice. Other Egg Recipes on Edible Garden:Pizza OmeletteEgg DosaKerala Style Egg Roast
