lemon delight inn

Egg Omelette Curry

Cooking Time : 20 minutes micro cooking.

Ingredients

For Omelette
:
Eggs
-
6
Chilli paste
-
1 tsp
Milk
-
¼ cup
Ginger powder
-
½ tsp
Gram flour
-
2 tbsp
Coriander, chopped
-
¼ cup
Pepper powder
-
1 tsp
Pepper powder
-
1 tsp
For Curry
:
Onion-Tomato paste
-
1 cup
Gram dal, roasted
-
¼ cup
Turmeric powder
-
1 tsp
Red Chilli, whole
-
1
Asafoetida
-
½ tsp
Tomato purée
-
¼ cup(opt)
Mix Spice powder
-
1 tsp
Cumin
-
1 tsp
Curry leaves
-
1 sprig
Cooking oil
-
3 tbsp

Preparation & Cooking

  1. Smear a square dish with 1 tsp oil and keep aside.
  2. Break eggs in a bowl; add milk and beat it nicely; add gram flour, salt, pepper, chilli paste and ginger powder; beat the mixture smooth till no lumps of gram flour are left; sprinkle coriander; mix well and pour into the greased dish.
  3. Cook on micro HIGH for 6 minutes or till the batter comes up properly. Stir the centre once after 3 minutes, as egg starts setting very fast.
  4. Remove and cool the dish. Cut omelette into squares and keep aside, covered.
  5. Powder together roasted peanuts and gram.
  6. Heat cooking oil in a microwave-safe bowl on HIGH for 1 minute; add cumin and whole red chilli and cook on HIGH for 1 minute.
  7. Remove and mix peanut and gram powder, onion-tomato paste, tomato purée, chilli, turmeric, mixed spice and asafoetida powders and salt. Mix well and cook on micro HIGH for 2 minutes, stirring once in between.
  8. Add 3 cups water, mix, cover with a lid and cook on micro HIGH for 10 minutes, stirring once after 5 minutes. Remove and stand the dish for 5 minutes.
  9. Add omelette squares and temper the dish. Heat 1 tsp oil on the gas stove and add curry leaves in it. Pour the hot tempering over the egg curry and serve immediately.

Serving

Serve hot with plain boiled rice or hot chapati/paratha.

Note: This is an innovative dish that has been appreciated by one and all.

*All the images are indicative.

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