Sharjah witnessed the biggest book fair ever in November last year and I had decided to go with a string budget to ensure that I don‘t buy much books – read cookbooks!!! Surprisingly, my HD joined in along with the kids and I was so happy that I was having my cashier around! 😉 While he browsed through the books, I left the kids with him – yes, they are more happy and disciplined with their abba than with their ummi – and went for a round and this particular book caught my attention. I had heard big about it and just went through the book, then decided that I had to buy it.
It was ignored for a couple of months, then I pulled it out and tried the Chettinad Egg Curry, as per the exact quantities as mentioned, and boy, I was absolutely disappointed. The curry in the picture looked so creamy and what I got was a watery mess!!! After this incident, I was kind of wary about going back to this book. Then I made this egg curry. Having gained some wisdom from the last goof up, I ensured I didn’t pour the same amount of water as mentioned in the book. This time, it came out perfect, and that’s why I am sharing it here!!! 🙂
Moral of the story: Do not pour the same amount of water as mentioned in any recipe. Pour half or even 1/4th and add additional water if required, later!!! 🙂
Egg Omelette Curry
- For the omelette:
- 4 large eggs
- 1 meduim onion sliced finely
- 1 tbsp coriander leaves
- Salt to taste
- Black pepper powder to taste
- 1 tsp coconut oil
- For masala:
- 3 tbsp grated coconut
- 1 1/2 tbsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp chilli powder
- 1/2 tsp fennel seeds
- 1/4 tsp cumin seeds
- 3/4 tsp garam masala
- 3 tablespoon water
- For the curry:
- 1 tbsp coconut oil
- 4 meduim onion sliced thinly
- 3 green chillies slit midway
- Salt to taste
- 2 to matoes sliced
- 1 tbsp vinegar
- 500 ml water
- Coriander leaves for garnishing
- Mix all the ingredients for the omelette and fry it in the oil.
- Slice into square pieces when cool and set aside.
- Grind the ingredients for the masala and keep aside.
- Heat your saucepan and pour the oil. Once oil heats, add the onions, green chillies and salt and saute till slightly browned.
- Add the ground paste and fry for 2 minutes or till the raw smell goes away.
- Add in the tomatoes and vinegar and cook till the tomatoes get smashed.
- Add the water and simmer for 10 minutes till the mixture slightly thickens. Adjust the salt.
- Add the cut omelette peices and simmer for a further 5 minutes.
- Garnish with coriander leaves and serve warm.