Ingredients
1. Eggs- 6 nos
2. Onion- 2
3. Green chillies- 2
4. Coriander and curry leaves a few
5. Tomatoes- 2
6. Coriander powder- 2 tsp
7. Red Chilli powder-1/2 tsp
8. Garam masala(Cinnamon, fennel, cardamom,clove crushed powder )- 1 tsp
9. Ginger an inch
10. Garlic - 5 cloves
11. Tumeric powder-1 tsp
12. Coconut milk- 1 cup.
13. Salt to taste
14. Mustard seeds- 1 tsp
15. Coconut oil - 2 tbs
16. Pepper powder 1/2 tsp
17. Water - 2 glass
18. Grated fresh coconut-1 cup
Method.
Finely chop one onion, one green chilli, and corainder leaves. Keep aside. Beat the eggs until fluffy,add the chopped onion,green chilli, coriander leaves and salt, mix well. Pour the mixture in a greased shallow round cake tin or any steel vessel. Cook the Omellete in a steamer or in a cooker without whistle. Check with a butter kinfe or fork. If the kinfe or fork comes out clean then its cooked. It takes approximately ten minutes. Remove from the steamer and let it cool.Cut the steamed Omellete into square shape or long strips.
Chop the rest of the ingredients, onion, tomotoes, green chilli,ginger and garlic. Keep aside.
Heat a Kadai. Pour the coconut oil, when hot, put the mustard seeds, let it splutter, add the chopped onion, green chilli, ginger garlic and curry leaves. Saute until the onions turn pink, add the coriander powder, turmeric powder, red chilli powder and pepper powder, fry for a minute, add the tomotoes and salt, fry until the tomotoes are soft and mushy. Add a glass of water and let it boil for 2 minutes. Add the omellete pieces and garam masala powder (Cinnamon, fennel, cardamom,clove crushed powder )cover and cook for another two minutes. Remove from flame and add fresh coconut milk.
You can make this coconut milk with Nestle coconut milk powder or with grated fresh coconut. Pour a glass of warm water over the fresh coconut, slightly mix it with hand and churn it in a mixie for a minute, squeeze it out in a cloth. (See the pic)
Pic courtesy Google images
1 comment:
Wonderful
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