Egg Omelette Curry
We always stack our fridge with at least a dozen of eggs. So whenever guests come to your house, cook this easy and tasty egg omelette curry and give a


We always stack our fridge with at least a dozen of eggs. So whenever guests come to your house, cook this easy and tasty egg omelette curry and give a surprise to them. Kids also like this gravy very much. So try this out and don’t forget to share your comments!
Egg Omelette Curry
You may also like my other Indian curry recipes such as Methi Chicken, Fish Curry, Chicken Curry, Chettinad Chicken Curry, Butter Chicken Masala, Mutton Curry, Crab Masala, Green Chilli Chicken, Coconut Chicken Curry, Channa Masala, Paneer Butter Masala, Paneer Lababdar, Chettinad Egg Masala, Matar Paneer Masala, and Rajma Masala.

Egg Omelette Curry 2019-09-17 02:54:44

Serves 3 Print Prep Time 00:10 Cook Time 00:30 Total Time 00:40
Prep Time 00:10 Cook Time 00:30 Total Time 00:40 For Omelette
- 3 eggs
- 1 medium sized onion, chopped
- 1 green chilli finely chopped
- salt to taste
- pepper to taste
- oil as needed To Grind
- 1/2 cup sliced coconut
- 3 to 4 green chillies
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds To temper
- 3 tbsp oil
- 1/2 bay leaf
- 2 green cardamoms
- 3 cloves
- 1 inch cinnamon
- 1/2 tsp fennel seeds
- few kal pasi (optional) For Gravy
- 1 medium sized onion, chopped
- few curry leaves
- 2 tsp ginger and garlic paste
- 1 medium sized tomato, chopped
- 1/4 tsp turmeric powder
- 2 tsp coriander powder
- 1/2 tsp garam masala powder
- salt to taste
- 1 cup water
- one tablespoon finely chopped coriander leaves
- 1/2 lemon Preparations
- Firstly, grind the grated coconut, chillies, cumin seeds and fennel seeds with enough water until you get a thick and smooth paste. For Omelette
- Break three eggs into a wide bowl, then add chopped onion, green chillies, salt and pepper powder. Beat well.
- Meanwhile, heat a pan or tawa with oil over medium heat.
- When the oil heats, pour the beaten egg mixture in two batches, cover and cook both sides.
- Then fold the egg as shown in the picture and cut into squares, remove from the heat and keep them aside. For Gravy
- Meanwhile, heat a pan with oil over medium heat.
- When the oil heats, fry all the ingredients given under 'to temper' and fry until spluttering.
- Then add finely chopped onions and curry leaves, and fry until they turn into golden brown.
- Also, add ginger and garlic paste, and continue to saute till fragrant.
- Then add chopped tomatoes and fry until they become mushy.
- Now add all the spice powders and salt, give a good stir over low heat until its raw smell leaves.
- Then add the ground coconut paste and one cup of water, mix everything well.
- Cover and cook until it starts to boil.
- When the gravy starts to boil, add the cooked omelette pieces to the gravy, cover and cook for 10 mins over medium heat or until the gravy becomes thick.
- Once the gravy becomes thick, add the chopped coriander leaves and switch off the heat.
- Finally, squeeze the lemon and serve hot with rice, rotis and parathas. By Santhi Therese The Indian Claypot https://theindianclaypot.com/
Egg Omelette Curry
Serves 1
Prep Time: 00:10
Cook Time: 00:30
Total Time: 00:40
Ingredients
- 3 Eggs
- 1 medium sized Onion
- 1 finely chopped Green Chilli
- to taste Salt
- to taste Pepper
- as needed Oil
- 1/2 cup sliced Coconut
- 3 to 4 Green Chillies
- 1/2 tsp Cumin Seeds
- 1/2 tsp Fennel Seeds
- 1/2 Bay Leaf
- 2 Green Cardamoms
- 3 Cloves
- 1 inch Cinnamon
- 1/2 tsp Fennel Seeds
- few (optional) Kal Pasi
- 1 medium sized Onion
- few Curry Leaves
- 2 tsp Ginger and Garlic Paste
- 1 medium sized Tomato
- 1/4 tsp Turmeric Powder
- 2 tsp Coriander Powder
- 1/2 tsp Garam Masala Powder
- to taste Salt
- 1 cup Water
- one tablespoon finely chopped Coriander Leaves
- 1/2 Lemon
Instructions
- Firstly, grind the grated coconut, chillies, cumin seeds and fennel seeds with enough water until you get a thick and smooth paste.
- Break three eggs into a wide bowl, then add chopped onion, green chillies, salt and pepper powder. Beat well.
- Meanwhile, heat a pan or tawa with oil over medium heat.
- When the oil heats, pour the beaten egg mixture in two batches, cover and cook both sides.
- Then fold the egg as shown in the picture and cut into squares, remove from the heat and keep them aside.
- Meanwhile, heat a pan with oil over medium heat.
- When the oil heats, fry all the ingredients given under 'to temper' and fry until spluttering.
- Then add finely chopped onions and curry leaves, and fry until they turn into golden brown.
- Also, add ginger and garlic paste, and continue to saute till fragrant.
- Then add chopped tomatoes and fry until they become mushy.
- Now add all the spice powders and salt, give a good stir over low heat until its raw smell leaves.
- Then add the ground coconut paste and one cup of water, mix everything well.
- Cover and cook until it starts to boil.
- When the gravy starts to boil, add the cooked omelette pieces to the gravy, cover and cook for 10 mins over medium heat or until the gravy becomes thick.
- Once the gravy becomes thick, add the chopped coriander leaves and switch off the heat.
- Finally, squeeze the lemon and serve hot with rice, rotis and parathas.
By Santhi Therese
The Indian Claypot


Break three eggs into a wide bowl,
then add chopped onion, green chilies,


salt and pepper powder. Beat well.

Meanwhile, heat a pan or tawa
with oil over medium heat.

When the oil heats, pour the beaten egg
mixture in two batches,

cover and cook both sides.

Then fold the egg as shown in the picture
and cut into squares, remove from the
heat and keep them aside.

grind the grated coconut, chilies,
cumin seeds and fennel seeds with
enough water

until you get a thick and smooth paste.

Meanwhile, heat a pan with oil over
medium heat. When the oil heats,
fry all the ingredients given under
‘to temper’ and fry until spluttering.

Then add finely chopped onions and
curry leaves,

and fry until they turn into golden brown.

Also, add ginger and garlic paste,
and continue to saute till fragrant.

Then add chopped tomatoes and
fry until they become mushy.

Now add all the spice powders and salt,
give a good stir over low heat until
its raw smell leaves.

Then add the ground coconut paste

and one cup of water, mix everything well.

Cover and cook until it starts to boil.

When the gravy starts to boil, add
the cooked omelette pieces to the gravy,

cover and cook for 10 mins over medium heat

or until the gravy becomes thick.

Once the gravy becomes thick,
add the chopped coriander leaves
and switch off the heat.

Finally, squeeze the lemon and serve hot
with rice, rotis and parathas.