This is an easy recipe that can be made dry or with a little gravy and can had with rice. My husband made this omelette masala fry as a quick dish one evening when he wasn't too happy with the curry I had prepared. Instead of making the usual omelette or bhurji make this spicy, onion tomato masala added variation for a change.
Eggs - 4
Onion - 1 medium
Green chillies - 2
Tomato - 1
Coriander pwd - 2tsp
Turmeric pwd - 1tsp
Red chilli pwd - 1tsp
Curry leaves - 6 to 8
Coriander leaves - 1 tsp
Oil - 2tbsp
Slice the onion and chop the tomatoes, green chilli and coriander leaves finely.
Break the eggs into a bowl and add a little salt and 1 chopped green chilli and beat it nicely till it becomes frothy. Heat a flat pan, when hot, pour 1 teaspoon oil and spread it all over the pan. Pour the egg mixture into the pan and swirl it around to spread it evenly. Once set, turn over to cook the other side as well. Take it off the heat cut the omelette into 1inch squares and keep aside.
Heat the remaining oil in a kadhai and when hot add the onions. Sauté on medium heat till light golden and add the curry leaves and green chilli and sauté for a minute. Add the turmeric powder, red chilli powder, coriander powder and sauté for a couple of minutes. Then add the tomatoes and sauté till the tomatoes turn soft, add a little salt (keep in mind the eggs have a little salt already) and mix well. If making it into a dry dish add a few tablespoons of water and mix well. Add the egg squares in and mix well making sure the onion and tomato mix coats the eggs well. Stir till the water dries up and add the coriander leaves.
If making this with a little gravy add about a cup of water and with the back of the spoon mash the masala well. Let it boil and then add the egg squares and mix well. Garnish with coriander leaves and the Omelette Masala Fry is ready to be served.
This recipe goes to "Side dish mela", hosted by cookingfor4allseasons