Go Back

Egg Omelette Curry

Course Egg
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Rafeeda

Ingredients

  • 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

Instructions

  • 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.