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! ðŸ˜Š
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Yield / Serves
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 tsp Turmeric powder
1 tsp Coriander powder
1 tsp Cumin powder
1 tbsp Ginger,grated
1 tsp Kashmiri chili powder
1 tsp Paanch phoron or Pancha phutana( five spice blend)
2 tsps Refine oil for the omelettes
1 tbsp Mustard oil for the curry
to taste Salt
A pinch of Sugar
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.
SautÃ© 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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