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Egg Omelette Curry

 INGREDIENTS:

  1. Eggs 6 (Per Person 2 eggs) 
  2. Green Chilis 3 chopped
  3. Coriander Leaves chopped 1 tbsp for each serving
  4. Onion chopped 1 tbsp for each serving
  5. Salt as required
  6. Black Pepper Powder 1 tsp
  7. Oil
FOR THE CURRY
  1. Onion 1 large finely chopped
  2. Garlic cloves 4-5 minced
  3. Cumin Seeds 1/2 tsp
  4. Ginger 1 tsp grated
  5. Tomato 1 large or 2 medium chopped
  6. Potato 1 cut into wedges (optional)
  7. Red Chili Powder 1 tsp
  8. Turmeric Powder 1 tsp
  9. Coriander Powder 1 tsp
  10. Oil
  11. Coriander Leaves chopped for garnishing

METHOD:

Serving Size: 3

In a bowl crack 2 eggs and add chopped green chilis, onion, coriander leaves, black pepper powder and salt.

Whisk the eggs until the mixture gets airy and frothy. In this way you will get fluffy omelette.

Take a small, preferably deep round pan so that the omelette will get a good round shape.

Heat 1 tbsp oil in the pan. Fluff up the eggs one more time and pour in the hot oil. Lower the heat and let it cook for 2-3 minutes on both sides. Remove and keep aside. Repeat with the rest of the eggs.

Heat oil in a pan and add cumin seeds and allow them to crackle. Add the onions and fry till they turn golden. Add potatoes, grated ginger and minced garlic and fry for a minute.  

Now add the dry spices, chopped tomatoes and salt. Add just a splash of water and cook on medium flame for 2 minutes or until the tomatoes soften.

Add 1 cup of hot water and cover and cook until the potatoes are cooked. At this point I like to add 1/2 tsp sugar to balance out those flavors but that's totally optional. 

Add the omelets and cook for 4-5 minutes so that they soak the gravy.

Garnish with coriander leaves and serve egg omelette curry with steamed rice.


 


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