Chettinad Egg Omelette Gravy

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

Rate This Recipe

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

How to Make Chettinad Egg Omelette Gravy

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

EXPLORE CATEGORIES