Omelette Curry

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Ingredients:-

For the omelette:-

  1. Eggs – 3 numbers, large
  2. Curry leaf – 1 tbsp, finely chopped
  3. Shallots – 1/2 cup, thinly sliced
  4. Greenchilly -2 numbers, finely chopped
  5. Cilantro – 1 tbsp, finely chopped
  6. Salt – 3 pinches
  7. Tomato – 1 tbsp, deseeded and finely chopped
  8. Water – 1 tbsp.
  9. Coconut oil – 1 tbsp.

For the masala gravy:-

  1. Coconut oil – 2 tbsps.
  2. Onion – 3 medium, thinly sliced
  3. Garlic –3 big cloves
  4. Curryleaves – a few
  5. Chicken Masala powder (Eastern) – 2 heaping tsps.
  6. Turmeric powder – 1/4 tsp.
  7. Tomato – 1/3 cup, finely chopped
  8. Water – 1 cup
  9. Thick coconut milk (onnaam paal) – extracted from 1 cup of grated coconut
  10. Garam masala powder – 1/2 tsp
  11. Salt as needed

Method:-

  1. Make omelette using eggs, shallots, greenchillies, curryleaves, cilantro, water, salt and chopped tomato in 1 tbsp of coconut oil. Cut the omelette into bite size pieces and keep aside.
  2. In a pan, heat 2 tbsps. of coconut oil and add 1 sprig curry leaf. Now add the thinly sliced onions, the chopped garlic and the slit greenchillies.Saute’ till the onion turns golden brown in colour.
  3. Add the chicken masala and turmeric powders and fry for 2 minutes on low heat.
  4. Add the chopped tomato and fry till it turns mushy.
  5. Add 1 cup of water & bring to a boil. Cook for 2 minutes on medium low heat. Check for salt & add more if needed.
  6. Add the thick coconut milk and bring to a slow boil . Add the garam masala powder and switch off heat.
  7. Just before serving, add the omelette pieces to the gravy & mix.
  8. This curry goes very well with chapathi, porotta, paratha, bread and appam.
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This entry was posted in Breakfast / Dinner, Egg, Traditional Kerala dishes. Bookmark the permalink.

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