Simple cooking, and yet delivers the comforts of soulful gravy at the end of a tiring day.
INGREDIENTS (SERVES 2-3):
FOR THE CURRY:
- 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
FOR THE OMELETTE:
- 5 large eggs
- 1 tsp Corn flour
- Pepper, crushed
- 1 tbsp Mustard oil
- Heat the oil in a skillet, add the nigella seeds and chopped green chillies followed by the ginger garlic paste.
- 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.
- 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.
- 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.
- To prepare the omelette, beat the eggs with corn flour and pepper until it is absolutely frothy, you may use an electric beater.
- 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.
- 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 .