Grandma’s Omelette Curry
- 5 medium Eggs
- 2 medium Onions (chopped fine)
- 2 fine chopped Green chilli
- 2 sprig Curry leaves (chopped fine)
- 1/4 teaspoons Salt
- 1/2 teaspoons Black pepper powder
- 2 teaspoons Chilli powder
- 1 tablespoon Coconut oil
- 2 tablespoons Coconut oil
- 1 big Onion (sliced)
- 1 Tomato (sliced)
- 2 teaspoons Kashmiri chilli powder
- 1 teaspoon Red chilli powder
- 1/2 teaspoons Turmeric powder
- 1 teaspoon Coriander powder
- 1/2 to 1 tsp Kerala garam masala
- 2 cups Coconut milk (more according to consistency)
- 1 tablespoon Vinegar
- 2 sprigs Curry leaves
- Salt (to taste)
Finally chop 2 medium onions. Saute until it is light brown. Transfer to a bowl.
Break eggs into the bowl with sauteed onions. Add chillies, curry leaves, salt, pepper and chilli powder. Whisk well.
Heat a skillet, add coconut oil. Pour whisked eggs, draw egg from the edges to the centre. Once egg is almost cooked, fold. Turn over and cook. Once both sides are cooked, transfer to a plate. Cut into small squares.
Pour 2 tbsp of oil, add 1 sliced onions. Saute until brown. Add ginger garlic paste, saute for a min. Add chilli powder, turmeric, coriander powder, salt and saute for 2 min. Add sliced tomatoes and cook until mushy and oil starts leaving the sides.
Add coconut milk, curry leaves and simmer. Adjust salt and add vinegar. Add omelette and sprinkle garam masala. Simmer for few min. Rest for 10 min. Serve warm.
Tomato - 1/2 cup tomato puree can be used instead of sliced tomatoes.
Coconut milk - Add 1.5 cups of water to 3 cups of grated coconut and extract milk. Or you can use coconut milk powder for this recipe. Add 1.25 cups of hot water 1/2 cup of coconut milk powder.
Thick omelette - Here for this recipe, I have used a 10 inch skillet to make the thick omelette. Either you can fold the omelette in half or fold both the sides to the centre to make a rectangle omelette.