Kashmiri Omelette with Kahwa

Instructions

1. 1

   Prepare the Egg Mixture

   • In a medium-sized bowl, crack the 4 eggs.
   • Add the finely chopped onion, deseeded tomato, and green chili.
   • Sprinkle in the turmeric powder, Kashmiri red chili powder, fennel powder, and salt.
   • Using a whisk or fork, beat the mixture vigorously for 1-2 minutes until it is light, frothy, and slightly pale. This step is key to a fluffy omelette.
2. 2

   Heat the Pan

   • Place a non-stick skillet or frying pan over medium heat.
   • Add 1 tablespoon of mustard oil. Heat the oil until it is very hot and just begins to release faint smoke. This process mellows the oil's pungent flavor, which is essential for the authentic taste.
3. 3

   Cook the First Omelette

   • Carefully pour half of the whisked egg mixture into the hot pan. Swirl the pan gently to spread the mixture into an even circle.
   • Cook for 2-3 minutes, or until the edges are firm and the bottom is golden brown. You will see the top starting to set.
   • Using a wide spatula, carefully flip the omelette. Cook for another 1-2 minutes on the other side until fully cooked.
   • Slide the finished omelette onto a serving plate.
4. 4

   Cook the Second Omelette and Serve

   • Add the remaining 1 tablespoon of mustard oil to the pan and heat it.
   • Pour the rest of the egg mixture and cook it in the same manner as the first one.
   • Garnish both omelettes with freshly chopped coriander leaves.
   • Serve immediately with traditional Kashmiri bread (Girda), toast, or roti.