Omelette Curry

Nope its not your regular boiled eggs in a spicy curry. These are spiced omelette balls.. A scrumptious curry.. This is where breakfast meets curry!
  

The lunch menu was all decided and it was to be egg curry for lunch. Just while placing the egg to boil, something caught our eye. We had just had Kuzhi Paniyaram or Poffertjes for breakfast and had the dutch pancake pan still on the stove. Then came a brain wave..  what happens if we crack an egg into the dutch pancake pan?? An omelette ball!! So we spiced up the egg and made the omelette balls. 


Making Omelette balls is a fun way of making egg curry with two advantages. Its quicker as you don't have to wait for the eggs to boil and no efforts struggling to peel off the egg shell without deforming the egg. You can also spice up the egg with the curry powders of your choice and still have the fun of having the eggs in a ball shape. 

Ingredients:
6 eggs, cracked and beaten
3 large onions, chopped
3 green chilies
1/4 cup coriander leaves, chopped
6 tomatoes chopped
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 tablespoon ginger garlic paste
1 teaspoon chili powder
1/8 teaspoon turmeric powder
1/2 teaspoon garam masala
Salt to taste
Water as required.

Method:

  1. Make the omelette mix: In a bowl, mix the eggs well with 1 chopped onion, 1 finely chopped green chili, some chopped coriander leaves and salt to taste.
  2. Cook the omelette balls: Place the dutch pancake pan on the stove and oil it. Once the pan heats up, pour the omelette mix into the holes in the pan. Wait for a minute or so and then flip the omelette balls to cook the reverse side. After a minute or two of cooking in medium flame, the omelette balls should be ready to be removed. Make around 12 -15 omelette balls with this recipe. 
  3. Make the curry base: Heat oil in a pan. Add mustard seeds and cumin seeds. Once the mustard seeds splutter, add ginger-garlic paste and the remaining chopped onion and slit green chilies. Saute till the onions start turning translucent. Then add the tomatoes, turmeric powder and chili powder and cook the tomatoes. Once the tomatoes are cooked, add water as required. Season with salt and garam masala. Drop the omelette balls into the curry and let it soak up the juices from the curry. Simmer in medium flame for around 15 minutes. Garnish with coriander leaves and serve hot. 

Notes
  1. The number of omelette balls you can make with this recipe, varies depending on the size of your dutch pancake pan.  
  2. The amount of water you add to the curry depends on how thick you want your gravy base to be. If you want the gravy to be thick you can also add in some additional tomatoes to the recipe. We added around 2 cups of water. 
  3. Adjust the amount of green chilies and red chili powder depending on how spicy you want the curry to be. 

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