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 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

1. 3 eggs
2. 1 medium sized onion, chopped
3. 1 green chilli finely chopped
4. salt to taste
5. pepper to taste
6. oil as needed          To Grind
7. 1/2 cup sliced coconut
8. 3 to 4 green chillies
9. 1/2 tsp cumin seeds
10. 1/2 tsp fennel seeds          To temper
11. 3 tbsp oil
12. 1/2 bay leaf
13. 2 green cardamoms
14. 3 cloves
15. 1 inch cinnamon
16. 1/2 tsp fennel seeds
17. few kal pasi (optional)          For Gravy
18. 1 medium sized onion, chopped
19. few curry leaves
20. 2 tsp ginger and garlic paste
21. 1 medium sized tomato, chopped
22. 1/4 tsp turmeric powder
23. 2 tsp coriander powder
24. 1/2 tsp garam masala powder
25. salt to taste
26. 1 cup water
27. one tablespoon finely chopped coriander leaves
28. 1/2 lemon          Preparations
29. Firstly, grind the grated coconut, chillies, cumin seeds and fennel seeds with enough water until you get a thick and smooth paste.          For Omelette
30. Break three eggs into a wide bowl, then add chopped onion, green chillies, salt and pepper powder. Beat well.
31. Meanwhile, heat a pan or tawa with oil over medium heat.
32. When the oil heats, pour the beaten egg mixture in two batches, cover and cook both sides.
33. Then fold the egg as shown in the picture and cut into squares, remove from the heat and keep them aside.          For Gravy
34. Meanwhile, heat a pan with oil over medium heat.
35. When the oil heats, fry all the ingredients given under 'to temper' and fry until spluttering.
36. Then add finely chopped onions and curry leaves, and fry until they turn into golden brown.
37. Also, add ginger and garlic paste, and continue to saute till fragrant.
38. Then add chopped tomatoes and fry until they become mushy.
39. Now add all the spice powders and salt, give a good stir over low heat until its raw smell leaves.
40. Then add the ground coconut paste and one cup of water, mix everything well.
41. Cover and cook until it starts to boil.
42. 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.
43. Once the gravy becomes thick, add the chopped coriander leaves and switch off the heat.
44. 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.