Tuesday, 29 May 2012

Omelet Curry

Omelet Curry

1 onion, pureed
1 tsp. ginger paste
4 eggs, made into omelets
1 tsp. turmeric powder
1 tsp. chili powder
1 tsp. garlic paste
1 tomato, pureed
1 boiled potato, cubed
1 tsp. salt and pepper or to taste
coriander leaves
1 tbsp. oil
Omelet, Curry, Omelet Curry, Egg Curry, Egg
Omelet Curry


To make a perfect omelet - cook on medium low heat and resist the temptation to turn it over. A lid over the frying pan will ensure that the omelet cooks evenly in five minutes. The oil must be heated to the right temperature or the omelet will be ruined. To be sure, drop a spoonful of the beaten eggs into the heated oil if it starts sizzling immediately, go ahead.

For Curry

Heat oil in a frying pan and fry the onions, ginger and garlic together with tomato puree for five minutes. Add potato, omelets, turmeric and chili powders and salt together with a
cup of lukewarm water and cook on medium low heat for twenty five minutes. Garnish with coriander leaves.

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