A delicious curry. Goes well with Rotis / Rice / Appam / Idliyappam (string hoppers) / Whole wheat bread / Brown bread ..
You will need
2 teaspoon milk
1/2 teaspoon corn flour or all purpose flour
Salt to taste ( 1/4 teaspoon )
2 teaspoon cooking oil
Whisk egg, milk, corn flour / all purpose flour and salt together in a medium bowl until soft peaks form ( quantity will be double ).
Lightly coat an omelet pan (11 - inches in diameter ) or big skillet with cooking oil and heat over medium heat 1 minute. Pour omelette mixture into pan, spread it evenly and cook until mixture begin to set on bottom.
The underside should be light golden in color.
Once it turn light golden color, remove carefully with a flat spatula. Omelette is ready now. Keep aside to cool for 10 minutes and later cut into desired shapes (square or rectangle or thin strips).
For the curry:
You will need
1 tablespoon oil
2 onions ( 2 small size or 1 big size), finely sliced
6 curry leaves
2 green chillies, slit lengthwise
1 - inch piece ginger, finely chopped
8 cloves garlic, crushed or 2 teaspoons ginger – garlic paste
1 cup ( 200 ml ) water
1 teaspoon salt ( or to taste )
2 teaspoons chopped coriander leaves
1 teaspoon red chilli powder
2 teaspoons coriander powder
1/2 teaspoon turmeric powder
2 tablespoon water
Mix spice powders with water and keep aside.
In a pan or kadai, heat oil. Add sliced onions and fry till golden brown on a medium heat.
Add chopped ginger, crushed garlic (or ginger – garlic paste), curry leaves and slit green chillies. Mix well and saute for 5 - 8 minutes until fragrant and crisp.
Add diluted spice powder mix and saute for 5 - 8 minutes or till the raw smell goes.
Add 1 cup water ( 200 ml ) and salt. Cover with a lid and cook on a low heat for 10 - 12 minutes or until done ( the gravy slightly thickens / fragrant ).
Gently add omelette pieces and mix well. Cook again on a low heat for 8 minutes or until done and / gravy well coated on omelette. Sprinkle chopped coriander leaves. Serve hot.