Egg Omelette Curry

"Impress Your Guests with This Delicious and Easy Egg Omelette Curry!

Eggs are a staple in every household, and having a dozen or more in your fridge makes meal prep a breeze. Whether you're hosting guests or just looking for a quick and tasty dinner option, this egg omelette curry is sure to hit the spot.

Not only is this dish simple to make, but it's also a crowd-pleaser. Kids and adults alike will love the rich and flavorful gravy that surrounds the tender omelette. It's the perfect dish to serve when you want to surprise and delight your guests.

So why not give this egg omelette curry a try today? We guarantee that it will quickly become a household favorite. And don't forget to share your thoughts and comments after trying it out!"

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

Egg Omelette Curry

Serves 3
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.