Egg Omelet Curry Preparation

Ingredients (approx.)

• 4 eggs
• 4 medium onions, thinly sliced
• 2 medium tomatoes, chopped
• 4–6 tbsp oil (divided)
• ½ tsp turmeric
• Salt to taste
• ½–1 tsp red chilli powder (adjust)
• 1 tbsp ginger-garlic paste
• ½ cup peanuts (optional)
• 4–5 green chillies, slit
• 1 tbsp coriander powder
• ½ tsp cumin powder
• ½ tsp garam masala
• Whole spices: 1 tsp shah jeera or cumin, 2 cloves, 1 small cinnamon stick, 1 bay leaf
• 1 cup water
• Fresh coriander, chopped (for garnish)

Method

1. Heat 4 tbsp oil in a wide pan. add shah jeera (or cumin), cloves, cinnamon and bay leaf. let them sizzle.
2. Add sliced onions. sprinkle ½ tsp turmeric and salt. sauté on medium heat until onions turn light brown. cover and stir occasionally.
3. In a separate small pan, heat ½ tbsp oil. fry one egg at a time into thin omelettes. season each with a little salt and red chilli powder. cook both sides until golden. keep aside. (repeat for all eggs.)
4. To the onions, add chopped tomatoes. cook covered until tomatoes soften.
5. Add ginger-garlic paste and fry for 30 seconds. add peanuts (if using) and slit green chillies.
6. Mix in red chilli powder, coriander powder, cumin powder and garam masala. fry the masala until oil separates.
7. Pour in 1 cup water and bring to a boil. gently place the fried omelettes into the simmering gravy. do not break them – just move the pan gently so the omelettes soak the gravy.
8. Cook uncovered until the gravy thickens to a curry consistency. taste and adjust salt or spices.
9. Garnish with chopped coriander and serve hot.

Serve with: steamed rice, roti or chapati.