Omelette Curry

Ingredients

Eggs – 2
Tomato (ripe) – 1

Onion(big) – 1

Small onions (sambhar onions) – 4

Ginger-garlic paste – 1 tsp
Coconut (chopped) – 3 to 4 tbsp
Coriander powder – 2 tsp
Red chilli powder – 2 tsp
Cumin (jeera) powder – 1 tsp
Curry leaves – 2 to 3
Mustard seeds and black gram (urad dal) – ½ tsp

Oil – 3 tbsp

Salt – according to taste
Water – 2 cups
Coriander leaves – for garnishing

 

Preparation

• Grind the coconut with coriander, red chilli, and cumin powder into a fine paste.
• Transfer the paste to a bowl and mix with water; this is the masala for our curry.
• Peel and cut the small onions into two.
• Peel and chop the onion for making an omelette.
• In a deep frying pan, pour oil and add mustard and black gram and curry leaves.
• Add the small onions and fry till they turn tender.
• Add ginger-garlic paste. Fry for a minute.
• Add the tomatoes and fry till they turn into a pulp.
• Pour the masala and add salt. Adjust the gas flame to medium.
• In a bowl, beat the eggs with the chopped onion.
• Make a thick omelette (with a little salt) and cut it into pieces.
• Add the pieces to the boiling curry.
• Let the curry simmer until the desired consistency – gravy, semi-gravy- is attained.
• Garnish with coriander leaves and serve hot.

 Serves two, and tastes best with everything!

 Note: 

• You can use readymade tomato puree and coconut milk available in the market instead of tomato and coconut pieces. Dilute readymade coconut milk with water before using.
• Instead of ginger-garlic paste, you can use finely chopped ginger (about a tsp) and garlic (6-7 cloves).
• It is better to make the curry a little watery as the omelette pieces absorb the curry once removed from fire.