As my friend A and I were chatting yesterday, the conversation veered to how sleepy she was feeling. I wasn’t feeling sleepy, probably because my lunch had comprised an omelette made mostly of egg whites. I told her I’d added curry leaves, coriander and red chilli powder to the omelette and she was almost aghast. Almost as if I’d sullied the yellow beauty of the eggs with all that green and red. But if you’re vigilant and don’t let the omelette brown, it’s a pretty combination of yellow and green, I told her. It’s such an omelette that I put into this tomato gravy a few days ago - I’d intended to make the Parsi version where the eggs are broken into the gravy and cooked until set but as an omelette for lunch was on my mind I thought combining the two would make a nice variation. I quickly put together a thick omelette made from four eggs as the gravy was bubbling, tore it up and added it to the gravy and let it cook a while. I’d heard about this from my aunt and made this once earlier, long ago, and it makes for a nice, fulfilling meal either by itself or with rice or bread or chapattis.
Eggs, beaten: Four
Coriander: Chopped, as much as you want
Curry leaves: 20
Red chilli powder: 1 tsp
Or Green Chillies: 3, chopped
Garam masala: ½ tsp (optional)
Turmeric: A pinch (optional)
Salt, to taste
Oil: 1 tsp
Oil the griddle, heat it on ‘medium’.
Beat eggs well with the spices. Then add the coriander and curry leaves and green chillies, if using, and mix well. Beat it again a little.
Tip the mixture onto the griddle and let it set. Turn it over and cook on the other side too. Do not let it brown on either side.
Tomatoes: 5-6, chopped
Green chillies: 3-4, slit
Or Red chilli powder: 1- 1-¼ tsp
Onion: 1, chopped
Ginger-garlic paste: 1 tsp
Cumin seed: 1 tsp
Oil: 1 tsp
Garam masala: 1 tsp
Salt, to taste
Turmeric: a pinch
Water: 1-2 cups
In a pan, heat the oil, add the cumin.
Once the cumin pops, add the onion and fry well, till soft and translucent.
Now add the ginger-garlic paste and fry till it mixes well.
Add the green chillies, fry for a minute.
Add the tomatoes and the salt, red chilli powder, turmeric and half of the garam masala. Let it cook till it starts getting pulpy.
Add some water, cover and let it cook well. If the gravy’s consistency and volume is to your liking and if there’s enough to hold the omelette, add the omelette pieces at this stage, otherwise add more water and cook for a little longer.
Once you add the omelette, let it simmer for five or six minutes. Sprinkle with the rest of the garam masala.
This grindless gravy is my submission to Srivalli’s Curry Mela, which, I must say, has almost as many "should nots" as my event did. Eh, Valli?
Eggs Omelette Tomato Event Curry Mela Tomato Grindless Gravy