Ingredients:
• eggs – 4
• Oil
• Milk – 1/2 cup
• Dhania patta – a bunch (finely chopped)
• Green chillies – 3 (finely chopped)
• Ginger-garlic paste – 1 tbsp
• Mustard paste – 2 tbsp
• Haldi powder – 1/2 tsp
• Jeera powder – 1 tsp
• Dhania powder – 1 tsp
• Red chilly powder – 1 tsp
• Garam Masala powder – 1 tsp
• Tandoori masala powder – 1 tsp (optional)
• Tomato – 1 medium ( chopped or pureed)
• Desi Ghee – 1 tsp
• Malai (fresh cream) – 1 tbsp
• Salt to taste
• Boiling water – 2 cups
• For Tadka:
• Jeera – 1/2 tsp
• Dried red chilly – 1
• Mustard Seeds – 1 tsp
• For whole Garam masala:
• Cloves – 4
• Big elaichi – 1
• Small elaichi – 2
• Daalchini (cinnamon ) – 1 inch
Method:
- Beat the eggs with salt, milk, half of the dhania patta and green chillies.
- Heat oil in frying pan and make omelettes with the beaten egg.
- Cut the omelettes into 1 inch squares.
- Heat the oil and put tadka ingredients.
- When the jeera begins to splutter, add whole garam masala.
- After a minute, add ginger garlic paste, mustard paste, and all the powdered masalas. Saute for 2 mins.
- Add the tomato and saute for 2 mins.
- Now add the egg squares. Then add ghee and water to the sabzi.
- Bring it to boil. Turn off the flame. Add malai and stir.
- Garnish with some dhania patta. Serve warm with rice or puris.
Recipe courtesy of Mohita Prasad