Egg curry ,egg roast and egg burji is a common dinner recipe for us. It was time to try something new. And that is how the idea of omelette curry struck! I remember my mom making this a long time ago and I think it is quite unique. Having a boiled egg in the curry is usual but having an omelette in there is fun:)
Trust me when I say this!
We were to have guests over for dinner on Friday night and when I suggested omelette curry, my husband was a little skeptical. He presumed that it would be like normal egg curry just that the boiled egg was replaced by omelette. What if it looked a little too common?
Despite this, he let me have my way. Lo and behold, I made my omelette curry!
I have tried this one another time, but did not succeed in wrapping up the omelette in such a way that it held its shape together. And this time I got it right.
So here goes the recipe relished by everyone who had it. The trick here is getting your omelette cooked and wrapped the right way.
- Egg - 5
- Onions - 2 medium finely chopped
- Coriander leaves - a handful chopped
- Green Chilly - 1 tsp chopped
- Salt - to taste
For the gravy
- Onions - 2 big ones chopped lengthwise
- Tomato - 1 big chopped lengthwise
- Ginger - 2 tbsp finely grated
- Green Peas - a handful
- Curry leaf - 1 sprig
- Coconut - 1 grated ( Grind in the mixer to get thin and thick milk)
- Chilly powder - 1 tsp heaped
- Coriander powder - 2 tsp heaped
- Turmeric powder - 1/4 tsp
- Crushed pepper - 1/2 tsp
- Green cardamom - 4
- Cloves - 4
- Cinnamon - 1 inch stick
- Bay leaves - 2
- Black cardamom - 2
- Cashew nut paste - 3 tbsp
Making the omelette
Break open the eggs and whisk it. Add the onions, coriander leaves,green chilly and salt. Mix it well.
Heat a pan and smear oil over it. Do not over heat the pan - keep it on medium flame.
Pour the mixture on to the pan spreading it evenly. Let it cook for about 2 - 3 minutes on low flame. The omelette should not be flipped over instead fold it over four times. You may notice that the surface of the omelette may not be cooked perfectly and it would still be moist. You need not worry about that. It needs to be moist to hold it together perfectly and whatever is left uncooked would be cooked once this goes into the gravy.
This mixture would ideally give you about three omelettes. Slice the folded omelettes into 4- 5 pieces of equal length and keep aside.
Making the gravy
Pour oil into a skillet and toss in the spices - ingredients 11 to 15 mentioned above. Saute it for a minute before you add the sliced onions.
Once the onions are translucent, add the grated ginger and saute till the raw smell goes off. Now, you can add the chilly powder, turmeric powder and the coriander powder. Saute it for another 2 minutes on low flame.
Add the green peas. I have used frozen peas, you may use fresh or dried ones as per your choice. Saute it for around 3 minutes. Add the thin milk of the coconut. Bring it to boil and reduce the flame. Add salt and let it simmer covered for 10 - 15 minutes.
Add the tomatoes and the thick milk of coconut. Have it simmer for another 3-4 minutes. Add the cashew paste. Stir it well and add the omelette slices. Refrain from stirring once you have done this. Simmer it for another 2 minutes before you switch off the flame and let it rest covered.
You can garnish your curry with crushed onion, crushed pepper and curry leaves fried separately. Let your curry rest for at least 20 minutes before you serve it to let the omelette absorb a little of the flavors.
This curry is an excellent accompaniment for chapati, roti, appam and bread.
You may also note -
- Do not overcook the omelette. If you do, it will not stick together when you fold it and may break.
- Refrain from stirring the curry once you have added the omelette slices. Stirring may result in the folded omelettes opening up and separated.
- You can try adding potato as well to the gravy along with green peas. Same goes with the omelette, you can try adding other veggies of you choice. However ensure that they are sliced finely else you may be unable to fold it over.