Omelette Onion Gravy

Omelette Onion Gravy

Bachelors may resonate with me with end of the month crisis. And this dish is a discovery during one such crisis, when neither could you go out nor there’s anything at home. Well I had 50rs. and an acquaintance of mine was coming in for lunch. So what’s best than the filling and yum eggs. Now I got four eggs, and onions 500 grams. Once I was back at home, the only things available in my fridge were a bunch of spring onion, two tomatoes and a pack of ginger garlic paste, a small milk sachet and a few red chillies. So with no options left, my foodie juices started flowing. The next thing I know, I had this good looking dish sitting on a bowl. That’s how the omelette curry came into being and then on has become one of my favorites that I love to cook and treat. So check the recipe below and let me know if you liked it (or hated it).

Ingredients :

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Serves – 2 people

Two eggs

Two big onions – grinded

1 tsp ginger garlic paste

2 tsp chicken masala

1 tomato – chopped

1 Red chilli – chopped

Coriander or spring onion. (whichever available)

Milk – 1/2 cup

Oil – 1 tbps

Salt to taste

Sugar – 1/2 tsp

Method :

In a bowl, crack the eggs and mix half tsp ketchup, chilli flakes and a pinch of salt. Make a fluffy omelette   by reducing the heat, covering the pan, and let it cook for two minutes. It will rise till the edge. Remove from pan and cut the omelette into medium sizes (need not be symmetrical).

In a kadai, pour the oil. Once oil is hot, add the onion paste and stir for three minutes, till the oil starts separating. Then add the ginger garlic paste, chilli, sugar and salt, and once again fry. Stir till the paste leaves the raw scent of ginger and garlic. Now put the chopped tomato. Mix it. As the tomato softens, sprinkle the chicken masala evenly and mix it again. Pour a cup of water, lower the heat, pour in the cut omelette pieces, cover and let it cook till the water is reduced to half. Now pour the milk and increase the heat. As the gravy bubbles, sprinkle a few coriander leaves or spring onion, cook it for 5 minutes. Remove from heat and serve. Works best with fried rice.

– EB

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