Tuesday, 25 May 2010

Curried Omlettes

This is a dish my partner absolutely refused to eat... till after the first forkful, when he gobbled up half the curry. Called, descriptively, omletter jhol, this is an Indian omlette cooked in a thin gravy with potatoes.

Red onions.
Green chilies.
Ground cumin and coriander (2:1).
Salt, sugar.
Garam masala powder.
Eggs, one per person.

How to:
Make the omelette batter with chopped red onions and green chilies, and salt and a little milk. Make an omlette and then slice it into two.

In a skillet, heat some oil. Add chopped red onions and diced skinned potatoes. When the potatoes turn golden brown on the surface, add ground cumin and coriander. Give it a good stir, and add water. Add salt, sugar. Cover and let cook for about fifteen or twenty minutes. Now immerse the omlettes and cook uncovered for about five or ten minutes, or till the extra water boils off, leaving the gravy as thick as you like. At this stage, one can add red chilli powder for colour (it has almost no heat, for someone used to green chilies).

Serve over boiled white rice.

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