For the omelette:-
- Eggs – 3 numbers, large
- Curry leaf – 1 tbsp, finely chopped
- Shallots – 1/2 cup, thinly sliced
- Greenchilly -2 numbers, finely chopped
- Cilantro – 1 tbsp, finely chopped
- Salt – 3 pinches
- Tomato – 1 tbsp, deseeded and finely chopped
- Water – 1 tbsp.
- Coconut oil – 1 tbsp.
For the masala gravy:-
- Coconut oil – 2 tbsps.
- Onion – 3 medium, thinly sliced
- Garlic –3 big cloves
- Curryleaves – a few
- Chicken Masala powder (Eastern) – 2 heaping tsps.
- Turmeric powder – 1/4 tsp.
- Tomato – 1/3 cup, finely chopped
- Water – 1 cup
- Thick coconut milk (onnaam paal) – extracted from 1 cup of grated coconut
- Garam masala powder – 1/2 tsp
- Salt as needed
- 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.
- 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.
- Add the chicken masala and turmeric powders and fry for 2 minutes on low heat.
- Add the chopped tomato and fry till it turns mushy.
- Add 1 cup of water & bring to a boil. Cook for 2 minutes on medium low heat. Check for salt & add more if needed.
- Add the thick coconut milk and bring to a slow boil . Add the garam masala powder and switch off heat.
- Just before serving, add the omelette pieces to the gravy & mix.
- This curry goes very well with chapathi, porotta, paratha, bread and appam.