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Tangy Omelette Curry

 Tangy Omelette Curry



This is a curry for egg lovers. When you get tired of eating omelettes or boiled egg curry, but still crave for eggs , here's something that will satisfy your cravings. This is a tangy tomato gravy with  thick omelette pieces that soak in all the flavour and juiciness. It has to be eaten to actually understand the taste. This is my current egg favourite. 

Ingredients:

4 Eggs
1 Large Onion , diced
2 Large Ripe Tomatoes , diced
1/2 Tsp Turmeric
Salt to taste
1 Tsp Chilli Powder ( Or as per your taste)
1 Tsp Coriander Powder
1/2 Tsp Garam Masala Powder
1/4 Tsp Ginger Garlic Paste
Coriander leaves for garnish
3 Tbsps Oil

Let's get started:

In a mixer, blend the Onion and Tomato pieces to a paste. Keep aside.

In a large bowl, beat the eggs till fluffy. Add a 1/4 Tsp of Turmeric and just a pinch of salt to the eggs while beating them.

Take a small but deep non stick sauce pan and heat 1 Tsp oil in it. When hot, pour in the well beaten eggs , lower the flame and cook covered till the eggs are set at the bottom and slightly firm on the top.
carefully flip the omelette over and cook on the other side till just set.

 It should not become too hard or dry. The omelette should be very thick.

Remove on to a plate to cool. When cool, cut the thick omelette into 2 inch squares. Keep aside.

In a pan, heat the oil, add the onion and tomato paste. Fry on medium heat for four to five minutes. 

Add the turmeric powder and salt and cook covered on low flame till the raw smell disappears. 

Add the chilli powder , coriander powder and garam masala powder and mix well. Keep cooking on low flame till the oil starts separating from the sides of the pan. Add one cup of water and mix well. Check for salt.

When the gravy bubbles, add the thick omelette pieces and stir lightly. Let it cook for a few minutes. 

When the gravy thickens a bit, switch off the stove and leave the curry to rest for five minutes. The omelette pieces will soak up the gravy. 

Garnish with chopped coriander leaves.

Serve hot with rice, roti or puris.
 

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