South Indian Omelet Curry
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 small red onions
- 1-2 serrano chile chile, minced
- 4 eggs
- 44.37 ml oil or 44.37 ml ghee
- 2 garlic cloves, finely minced
- 4.92 ml fresh ginger, very finely minced (or grated)
- 2 small tomatoes, finely chopped
- 2.46 ml turmeric powder
- 2.46 ml cayenne pepper
- salt, to taste
- 118.29 ml water
directions
- Prepare all of the ingredients:peel the onions,mince 1/2 of an onion finely and set aside;chop the other onion and set aside.Mince the chiles,leaving the seeds in or de-seeding according to taste.Peel and mince garlic,Grate or finely mince the ginger.Chop the tomatoes the same size as the chopped onion,.
- Whisk the eggs until well mixed and frothy.Add the minced onion and serrano chiles.
- Heat 1 tablespoon of oil over medium heat.Pour in 1/4 of the egg mixture and cook until browned on one side,then flip and cook until done on the other side.Remove to a plate and repeat with the remaining egg until all is cooked.
- Heat the remaining 2 tablespoons of oil over medium.Add the onion and sautee for 2 minutes.Ad the ginger and garlic,and continue sauteeing,stirring as necessary to prevent burning for about 6 minutes or until the onions are well browned.Add tomatoes and cook another 6 minutes,or until the oils begin to seperate.
- Adt he ground spices,salt to taste,and the water.Bring to a boil,cover,and simmer for 8 minutes.
- Cut the omelets into strips.Add to the curry and cook only until heated through-only about a minute.Serve hot with bread or rice.
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