Omelette Curry
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When it's one of those days when you don't want to spend much time in the kitchen this curry comes as a saviour. This curry goes well with rice and rotis also. With rice I make a thin gravy and with rotis a little thick with visible small chunks of onion and tomato. If you like a thin gravy it's advisable to grate or grind the onion into a paste. The mustard oil and paanch phoron gives a distinctive East Indian taste to the gravy.When you are bored of eating eggs the same old way go for this spicy and unique Odia style Omelette curry.Enjoy! 😊
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Ingredients
- 4 egg
- 2 Medium size onion finely chopped
- 1 Big tomato chopped
- 2 Potatoes Peeled and sliced lengthwise
- 2 Green chillies chopped fine
- 1 Green chilli slit lengthwise
- handful of Coriander leaves chopped
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 tbsp Ginger grated
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon Paanch phoron or Pancha phutana five spice blend
- 2 teaspoon Refine oil for the omelettes
- 1 tbsp Mustard oil for the curry
- to taste Salt
- A pinch of Sugar
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Instructions
- Make 2 omelettes ( each one with 2 eggs) with chopped onion and chopped green chillies and salt.
- Cut the omelette into square chunks or in triangles.
- In the same pan add 1/2 tbsp Mustard oil, heat it to smoking point for the raw smell to go away,lessen the heat and add the potatoes.
- Sauté in medium heat till they are more than half done,keep them aside.
- Take the rest of the oil,follow the same procedure of heating ,lessen the heat and add the paanch phoron and let it splutter.
- Add the onions ,fry till transparent.
- Add the grated ginger and fry for 3-4 minutes in low medium flame otherwise the ginger tends to burn.
- Now add the chopped tomatoes, salt, turmeric powder, chillipowder and fry till the tomatoes are mushy and the masala looks cooked.
- At this point add the sliced and fried potatoes,cumin powder and coriander powder and saute for 2-3 minutes in medium flame.
- Add 1-2 cups of hot water according to your choice of the consistency of the gravy and the slit green chilli.
- Boil covered for nearly 5 minutes, add the omelette pieces and cook for 2-3 minutes and not more than that as the omelette tends to break if cooked in the gravy for long.
- Serve hot garnished with chopped coriander leaves with rotis or rice.
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