All of you know how to prepare an egg omlette or a delicious egg curry. But have you ever tasted a perfect blend of these two? Yes, I’m talking about egg omlette curry – a simple recipe with good nutritional value and amazing taste.
Tips:
- If you don’t want your curry to be hot and spicy, exclude red chili powder from the recipe.
- The thickness of gravy may vary depending upon your choice.
- Make sure that you do not boil the gravy for more than a few minutes after adding the omlettes. Otherwise, they will break into pieces.
You can garnish your mouth-watering egg omlette curry with chopped coriander leaves or freshly grated coconut and enjoy with steamed rice.
Ingredients
- Egg – 2
- Tomato – 1 large
- Onion – 3 medium-sized
- Ginger – 1”
- Garlic – 4 cloves
- Cumin seeds – (1/4) teaspoon
- Turmeric powder – (1/2) teaspoon
- Cumin powder – (1/2) teaspoon
- Coriander powder – (1/2) teaspoon
- Red chili powder – 1 teaspoon
- Kashmiri mirch powder – 1 teaspoon
- Garam masala powder – 1 teaspoon
- Salt – 1 tablespoon / according to taste
- Sugar – (3/4) teaspoon
- Dry red chili – 1
- Bay leaves – 2
- Fresh curry leaves – 4 to 5
- Mustard oil – 4 tablespoons
- Water – 2 cups
Instructions
- Wash onions, ginger and garlic cloves properly and peel off their outer skin. Chop up one onion finely and make a smooth paste of the remaining two. Also, mash the ginger root and the garlic cloves together.
- Wash the tomato under running water and cut it into small pieces.
- Crack open an egg in a small mixing bowl, add half of the chopped onions to it and beat well to form the omlette mixture.
- Pour 1 tablespoon of mustard oil into a non-stick frying pan with flat wide bottom and place it on the oven. Once the oil becomes a little hot, add the mixture to it and prepare an omlette.
- Repeat steps 3 to 5 for the other egg and prepare another omlette. Cut each of the omlettes into two halves and keep them aside.
- Pour rest of the oil into the pan and heat it up. Add whole cumin seeds, dry red chili and bay leaves to it.
- Stir fry for a couple of minutes. It should release a nice aroma.
- Add the fresh curry leaves to the pan and wait for a few seconds.
- Next, put cumin powder, coriander powder, red chili powder and Kashmiri mirch powder in the pan and stir fry.
- After 2-3 minutes, add tomato pieces to the spices and sauté for 2 more minutes.
- Once the tomatoes turn soft and mushy, add onion, ginger and garlic paste to the pan. Also, put turmeric powder, salt and sugar in it.
- Keep stirring for first 2 minutes and then, let the whole thing get cooked over medium-high flame for next 3 minutes.
- As soon as the mixture starts to release oil, pour water into it and mix well. Bring it to a boil and then, reduce the heat.
- Add the omlette pieces to the gravy carefully and boil for a few more minutes.
- Finally, sprinkle garam masala powder over the dish and serve it hot.