South Indian Omelet Curry

When you are bored of eating eggs made the same old way....give this unique recipe a try.Add a 1/2 teaspoon roasted ground cumin or 2 tablespoons of fresh cilantro to change it up.This recipe is from the Everything Indian Cookbook by Monica Bhide.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1 1⁄2 small red onions
• 1 -2  serrano chile chile, minced
• 4  eggs
• 3  tablespoons  oil or 3  tablespoons ghee
• 2  garlic cloves, finely minced
• 1  teaspoon fresh ginger, very finely minced (or grated)
• 2  small tomatoes, finely chopped
• 1⁄2 teaspoon turmeric powder
• 1⁄2 teaspoon cayenne pepper
•  salt, to taste
• 1⁄2 cup water

Directions

1. 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,.
2. Whisk the eggs until well mixed and frothy.Add the minced onion and serrano chiles.
3. 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.
4. 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.
5. Adt he ground spices,salt to taste,and the water.Bring to a boil,cover,and simmer for 8 minutes.
6. 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.