Omelette curry

Omelette Curry

Ingredients:
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Egg                       - 3 nos
Garlic                   - 4 cloves, chopped
Shallot                 - 2 nos, chopped  + 1 tsp (seasoning)
Green chilies       - 2 slit
Tomato                 - 1, large,  sliced
Oil
Salt

For grinding
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Coconut                    - half small cup, grated
Kashmir chili powder      - 1 tbsp
Coriander powder            - 1 tsp
Turmeric powder              - half tsp
Fennel seed                       - 1 tsp
Cinnamon stick and cloves - 2 piece each
Onion                                - 1, small chopped

Method:
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Whisk the eggs well. No need of adding salt or spices because the fried eggs will absorb the spices from the curry. Heat a non-stick pan and make a minimum thick omelette. When done, cut the fried egg into 2-inch slices. Set it aside.

Grind together all the ingredients given under 'for grinding' to a fine paste. Add required water for grinding. Set it aside.

Now heat oil in a nonstick pan.Add the chopped garlic, shallots and green chilies. Saute until raw smell goes off.To this, add the sliced tomato and let it cook until mushy.

When the tomato is done, pour the coconut mixture and combine very well. Let it boils. Check for salt.Once it is boiled, reduce the flame to medium. Allow it to cook for another few minutes to get rid of the raw smell of spices and then add the fried egg pieces (omelette slices). Mix well and let cook for 5 minutes.

Heat a pan with a tablespoon of oil, fry a tablespoon of shallots chopped and curry leaves. Pour it over the curry.Serve hot along with chapati or paratha.
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