A Bong's Kitchen

Like I had written in my previous egg curry post, I have always loved eggs. Dimer Jhol has been one of my favourite dishes right my graduation days at Hyderabad and even when I wish for a change, I would ionstead make omellete curry instead of the regular fare. Omellette curry is quite easy to make and goes very well with both boiled rice or with chapatis. I remember, after marriage, when I came over to Delhi with my husband, the first thing I made in our new rented flat was this omellette curry. My husband had never eaten this curry before, so had never imagined that one could even make a curry out of omellete pieces! He had actually laughed at me when I told him what I was preparing for dinner that night. But then when he tasted the curry, he went gaga about it. So whenever I run out of options or I am in a hurry or whenever I feel very hungry but wouldn't have the time or patience to cook a full meal, I go for this omellette curry.

Ingredients :

Eggs - 4
Potato - 2 medium sized
Onion paste - 3 tbsp
Ginger-garlic paste - 1 tbsp
Tomato - 1 large sized, chopped finely
Boiled white peas - about 100 gms
Chili powder - 1 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Cloves - 2
Cinnamon - 1” piece
Black cardamom - 1
Turmeric powder - 1/2 tsp
Salt as per taste
Mustard Oil - about 5-6 tbsp
chopped coriander leaves for garnishing

Method :

Wash the pototoes thoroughly and put them into a pressure cooker to boil for two whistles. Then cut them into cubes and keep them aside.
Now in a bowl, break the eggs, add to them chopped onions, chopped green chillies, salt, crushed black peppercorns and some chopped coriander leaves and whisk the mixture to a smooth paste.
Now heating about 2 tbsp of oil in a flat bottomed pan, pour the omellette mixture and spread it nicely to make a thick but soft omellette. Cook it for about 2 minutes and when done, flip it to the other side and once again let it to cook for 2 minutes. Now take it out onto a plate and let it to cool for a few minutes. Similarly, you can make another omellette too, if you wish to have a greated amount of omellete curry. After that, cut the omellette into square pieces and keep them aside.

Now again taking the rest of the cooking in a wok, let it to become hot and then add the whole spices (slightly crushed so that their aroma comes out). Once they start to splutter, add the onion paste and saute on medium flame for a few minutes till they turn golden brown. Add the ginger garlic paste and cook for another 2-3 minutes. Now add coriander powder, chili powder and turmeric powder, also add the chopped tomatoes and little salt and cook till they become all mushy. Keep stirring every now and then so that the gravy doesn't get burnt. Now add the omellete pieces and the boiled potatoes, mix them nicely with the gravy and then pour in about 2 cups of water and let the curry to cook on simmer flame, after covering it with a lid. When it's done, you can garnish the omellete curry with chopped coriander leaves or garam masala powder and serve it hot with steamed rice or chapatis. Normally I prefer to have it with steamed rice.