How to make an Easy Indian Omelette Curry Recipe

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Eggs and I share a very intimate relationship. Most of my friends very well know that and I often get teased about the same. I tend to make them to celebrate the happy moments and also to soothe myself during times of distress. I love to eat them for breakfast, lunch or dinner. Today's recipe is the most fun dish I made in recent times. It felt like am playing with two different recipes and combining the recipes into one which is better in taste and in looks as well. My good friend Sandeepa has a similar Bengali version and mine - Easy Indian Omelette Curry is an lazy, adapted version. In less than half an hour, you will have a delicious egg dish which can be served with any kind of rice or roti. :-) Enjoy!

How to make an Easy Indian Omelette Curry Recipe

Preparation Time: 10 minutes

Cook Time: 15 minutes

Serves 2

Download and Print the Recipe

Ingredients:

3 eggs
1 tsp of oil
1 onion, finely chopped
2 tomatoes, chopped
1 green chili, finely chopped
a handful of coriander leaves, chopped
few curry leaves
1/2 tsp ginger-garlic paste (or use finely chopped fresh ginger & garlic)
1/2 tsp turmeric
1 tsp red chilli powder (add more or less based on your taste) 
1 tsp coriander powder
salt
fresh lemon juice (optional)

For Tadka:
1 tbsp oil
1 tsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
a pinch of hing (asafetida)

Preparation:

Heat oil in a pan, add - urad dal, mustard seeds, cumin seeds and hing. Let them sizzle for few seconds. Add curry leaves and green chili. Then add ginger-garlic paste. Give it a good mix and add chopped onion. Sprinkle a pinch of salt on top and mix everything. Salt will help absorb moisture from onion. On a medium-low heat, continue to cook the onion mixture until it is translucent and brownish in color.

Then add chopped tomato along with 1/4 tsp of turmeric (we will add the other 1/4 tsp into the egg mixture). Cook until tomatoes are mushy. Add red chilli powder and coriander powder. Mix everything together.

While the onion-tomato mixture is cooking, let's prepare the omelette. In a bowl, beat the eggs with teeny bit of salt (remember the curry will have salt too), 1/4 tsp of turmeric and chopped coriander leaves.

In a flat pan, add a tsp of oil, once hot pour the egg mixture. After it is cooked on side up, flip and cook the other side. Turn off the heat, let it cool for a minute and then cut into pieces with a fork or a blunted knife.

Add the omelette pieces to the tomato-onion mixture and gently give it a good toss. Adjust salt and chilli powder as per taste. Cook for a minute or two and turn off the heat. Garnish with lemon juice and coriander leaves. Serve with rice or roti. It tastes good with either. :-) Enjoy!

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