Omelette in Mustard and Tomato Curry

Simple cooking, and yet delivers the comforts of soulful gravy at the end of a tiring day.



  • 1 medium onion, grated
  • 3-4 medium tomatoes, grated or pureed
  • 1 tsp ginger garlic paste
  • 2-3 green chillies, chopped
  • ½ tsp nigella seeds
  • 1 tbsp yellow mustard and ½ tbsp black mustard seeds, made into a paste with water or powdered.
  • ½ tsp Tumeric pwd
  • ½ tsp Red chilli pwd, kashmiri
  • 1 tsp Coriander pwd
  • ½ tsp cumin pwd
  • 2 tbsp Mustard Oil
  • Salt to taste
  • Some spring onion greens or coriander leaves to garnish


  • 5 large eggs
  • 1 tsp Corn flour
  • Pepper, crushed
  • 1 tbsp Mustard oil


  1. Heat the oil in a skillet, add the nigella seeds and chopped green chillies followed by the ginger garlic paste.
  2. Tip in the grated onion immediately to contain the spluttering. Add a pinch of salt anc fry on medium flame for 5-7 mins untill slightly browned.  Then add turmeric, chilli, coriander and cumin pwds.
  3. Fry for abt 5 mins until little drops of oil starts oozing, then add the mustard paste/pwd and fry for another 2 mins and tip in the grated or pureed tomatoes.
  4. Allow simmering until oil starts separating, then add ½ cup of water and simmer until it reaches a thick gravy consistency. Adjust salt and keep aside.
  5. To prepare the omelette, beat the eggs with corn flour and pepper until it is absolutely frothy, you may use an electric beater.
  6. Heat the oil in a thick bottom small pan (remember we need a thick omelette so a pan with base no more than 6-7 inches for the given quantity). Pour the beaten egg and reduce the flame and cover up with a lid.
  7. Once the egg is set at the base and there is still some liquid on top, carefully flip it over using a broad flat spatula, increase back the heat and cook until it is set. Turn off heat and strain on a working board, cut into thick squares, add into the prepared gravy, garnish and serve hot with chapattis or any bread .