Thursday, Dec 20 2007

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Omelette Curry

By Mohita Prasad

Ingredients

Egg - 4
Oil
Milk - 1/2 cup
Dhania patta - a bunch (finely chopped)
Green chilly - 3 (finely chopped)

Tadka ingredients:
Jeera - 1/2 tsp
Dried Red chilly - 1
Mustard seeds - 1 tsp.

Whole Garam masala:
Cloves- 4
Bari ilaayachi - 1
Chhotee ilaayachi - 2
Daalchini (cinnamon ) - 1 inch thin strip

Ginger Garlic paste - 1 tbsp
Mustard paste - 2 tbsp

Haldi powder- 1/2 tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder - 1 tsp
Tandoori masala powder - 1 tsp (optional)

Tomato - 1 medium ( chopped or pureed)
Desi ghee - 1 tsp
Malai ( fresh cream) - 1 tbsp.
Salt - to taste
Water ( boiling) - 2 cups

Method:

1. Beat the eggs with salt, milk, half of dhania patta and green chilly.
2. Heat oil in frying pan.
3. When the oil is hot, make omelettes with the beaten egg.
4. Put off the flame. Cut the omelettes into 1 inch squares.
5. Heat the oil, and put tadka ingredients.
6. When the jeera begins to splutter, add whole garam masala.
7. After a minute, add, ginger garlic paste, mustard paste, and all the powdered masalas and saute for 2 minutes.
8. Add the tomato and saute everything for 2 minutes.
9. Now add the egg squares.
10. Put desi ghee and boiled water to the subzi.
11. Bring it to boil. Put off the flame.
12. Add malaai and stir.
13. Garnish with some dhania patta.
14. Serve warm with rice or garma garam pooris.

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