
Ingredients:
• For the omelette:
• 5-6 – eggs
• 1/2 cup – Spring onions ( or Onions ), chopped
• 1 tsp – Oil
• 1 tsp – Salt
• 2 tsp – Milk
• 1 tsp – Black pepper
• For the Curry:
• 2 tsp – Ginger Garlic paste
• 2 – Green chillies
• 1 – Large onion, chopped
• 1 – Large tomato, chopped
• 1/2 cup – Curd
• 1 tsp – Besan ( Gram flour )
• 1 tsp – Salt
• 1 tsp – Turmeric
• 1 tsp – Red Chilli powder
• 1 tsp – Coriander powder
• 1 cup – Chopped Cilantro
• 1 tsp – Oil
• 1 tsp – Cumin seeds
Method:
- Beat eggs, add salt and then milk.
- Beat again till they get fluffy.
- Add black pepper, spring onions and beat once again.
- Heat oil in the pan, pour in the egg mixture and cook covered on a medium flame pushing edges inside.
- When it is done, flip it over and cook uncovered for few more minutes.
- When cool, cut into medium sized cubes and keep aside.
- Heat oil in the pan, add cumin seeds and let it splutter.
- Add ginger garlic paste and fry for a minute.
- Add onions and fry till golden brown.
- Add chillies and tomatoes and cook covered for few minutes till it gets tender.
- Beat gram flour with curd and combine with the curry.
- Cook covered for next 5-6 min.
- Now add the omelette cubes and simmer for 2-3 min.
- Garnish with cilantro.
- Recipe courtesy: UK Rasoi
Recipe courtesy of Nupur