I have already posted My MIL’s signature recipe – Egg omelette gravy long time back. The one which I am posting today is from “50 great curries of India” and it is similar to the gravy what I have already posted but it doesn’t use tamarind, ginger and garlic. Since both the preparations are almost same, I gave a try last weekend. Even though the preparation for both the recipes look alike, I find a major difference in taste.
The sharpness from garam masala is leading in this gravy which is not present in my gravy. Also, the gravy is very spicy and thick and look like the omelettes are coated with spicy masala. Just give a try!
Preparation Time: 10 minutes
Cooking time: 30 minutes
Eggs – 3 nos
Onion – 1 small no., finely chopped
Green chilli – 2 nos., finely chopped
Coriander leaves – 1 tablespoon
Black pepper powder – 1/8 teaspoon
Salt – to taste
Oil – 3 teaspoons
Red chilli powder – 1 teaspoon
Coriander powder – 2 teaspoons
Cumin seeds – 1/2 teaspoon
Fennel seeds – 1/2 teaspoon
Fresh coconut – 2 to 3 tablespoons
Garam masala – 1/2 teaspoon
Turmeric powder – 1/4 teaspoon
Water – 3 tablespoons
Oil – 2 tablespoons
Onion – 2 nos., medium size, finely sliced
Tomato – 2 nos., medium size, cubed
Green chilli – 2 nos., chopped
Water – 1 to 2 cups
Coriander leaves – 2 springs, finely chopped, for garnishing
Salt – to taste
1) Break the eggs in a small sized bowl. Beat well till it reaches fluffy.
2) Add finely chopped onion, green chilli, black pepper powder and salt. Beat again till everything mix well.
3) Use a non- stick tawa / pan for making omelette. Heat it in a slow flame. Smear it with oil and pour the omelette mixture to the pan. Drizzle some oil over it.
4) Once the omelette started cooking, carefully turn to other side, to cook other side.
5) Once done, using a sharp knife or pizza cutter, cut the omelette into 1 inch stripes as shown in the below picture.
6) Roll each strips as shown in the picture and set aside.
1) Add all the ingredients given under for ‘for masala’ to the blender.
2) Add 3 tablespoon of water to it and blend it to a smooth paste. Set aside.
1) Take wide pan or kadai. Heat oil in it.
2) Add onion and fry till it becomes brown and soft.
3) Reduce the flame to medium and add ground masala. Use 1/4 cup of water to rinse the jar and pour into the pan. Stir continuously to avoid burning. Cook for 3 minutes.
4) Add chopped tomato and green chillies. Fry till the tomatoes mashes well.
5) Add 1 to 2 cups of water and salt to taste. Mix well.
6) Give it a nice boil. When the gravy reaches to the desired consistency, add the rolled omelettes and coriander leaves.
7) Cover and let it simmer for 5 minutes.
8) Serve hot with hot steamed rice or roti.
1) Adjust the number of red chillies as per personal preference.
2) You can also squeeze out lemon juice just before serving this dish.