Egg Omlette is a very common item in our daily diet but curry of egg omlette sounds little different. Egg omlette curry is one of my favourite dish since my childhood. My mother used to make omlette with beaten egg mixed with grounded urad or masoor dal in order to make the omlette thick enough to cut into cubes and dip in curry. So Egg lovers this is yet another delicious and different egg recipe for you.
1/2 cup urad daal or masoor daal (soaked for at least 5 hours and then grind into paste)
1 large onion (finely chopped)
1 large onion (grated)
1 tbsp. ginger garlic paste
2 green chili (slitted)
2 green chili (chopped)
1 tomato (finely chopped)/tomato puree 3 tbsp
2 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chili powder
2 bay leaves
1 tsp cumin
1 tsp garam masala
Salt (as per taste)
1 tsp Sugar
Coriander leaves chopped
1. To make the omelette's cube:
Beat 3 eggs in a bowl and mix grind Dal paste salt, chopped green chill is, 1chopped onion, 1 tsp turmeric powder, 1 tsp salt, 1/2 tsp sugar and chopped coriander leaves. Mix well and keep aside. Heat oil in a flat bottomed nonstick pan. Now reduce the flame and spread half of the mixture uniformly and covered with lid and let it cook for about 5 minute. Turn it and cook the other side until become little crisp and golden brown in color. Take it out in a plate and cut into cubes. Repeat the same process for the other half of mixture also. If u have large pan then you can use the full mixture at a time.
2. Heat oil in a pan. Add bay leaves and cumin seeds. Now add grated onion and fry for a minute. Now add ginger garlic paste, turmeric powder, coriander powder, cumin powder, red chili powder and little water . Fry the mixture until oil get separated from it.
3 . Add chopped tomatoes or tomato puree and salt . Stir for some time and add 2 cups of water.
Add garam masala powder and 1/2 tsp. sugar. Cover the pan and let it cook for 6 to 8 minute in medium flame.
4. Add egg omelette's cube in the gravy. Cover it again and cook for another 6 to 8 minutes. when the gravy is little thick take it out.
Garnish with chopped coriander and serve with roti, naan or steamed rice.
This recipe goes for the event 'Side dish for Chapthi hosted by Vicky Xavier at Viki’s Kitchen.