Chettinad Egg Omelette Gravy

Chettinad Egg Omelette Gravy is a popular Indian Curries
Author :
Category :
Non-Vegetarian
Course :
Curries
Cuisine :
Indian
Technique :
Stewed
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 2 based on 100 votes
2

Ingredients

Ingredients for the omelet: 6 - eggs

1/2 cup - minced Onion

1 tsp - Ginger Garlic paste

1 - chopped Green chilli

Curry leaves, a few chopped finely

1/4 - chopped Tomato (optional)

To grind for eggs: 2 tsp - grated Coconut

1 tsp - saunf/fennel

1 tsp - Khus Khus

1/2 tsp - Turmeric powder

1 tsp - pepper powder

Salt to taste

1 tsp - roasted gram

For the gravy: 20 - small Onions or 2 chopped big Onions

2 chopped - Tomatoes

Tamarind, a little (too much of Tamarind will not be good)

To grind for masala:

10 - Garlic

1.5 cup - coconut, grated

1 tsp - Khus Khus

1/2 inch piece - Ginger (optional)

2 tsp - chilli powder

2 tsp - coriander powder

1 tsp - Turmeric powder

For seasoning:

2 - Clove

1-inch piece - Cinnamon

1 - Cardamom

1 tsp - Fennel seed

Curry leaves, a little

Method

  1. To make omelette: Grind all ingredients, mix with well beaten egg.
  2. Set aside for 10 min; then make omelette as usual. (Make them small.)
  3. Procedure for gravy:
  4. Heat 1 tsp ghee, temper; fry onions, tomato, curry leaves.
  5. Add ground masala, chilli, coriander and turmeric powders, fry well.
  6. Add water and cook covered till raw smell has gone.
  7. Add tamarind extract, boil once.
  8. When raw tamarind smell disappears, add 1/2 tumbler water to the gravy.
  9. When it starts boiling, add omelettes and cook till it boils again.
  10. Switch off the stove, add chopped coriander leaves and serve.
 

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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