Omelette Curry with Bajra Roti

Instructions

1. 1

   Prepare and Cook the Omelettes

   • In a large bowl, whisk the 8 eggs until light and frothy. Add the finely chopped small onion, green chillies, 2 tbsp of chopped coriander leaves, 1/4 tsp of turmeric powder, and 1/2 tsp of salt. Whisk again to combine everything well.
   • Heat 2.5 tbsp of the vegetable oil in a non-stick skillet over medium heat. Pour half of the egg mixture into the pan and swirl to create a large, thin omelette. Cook for 2-3 minutes until the top is set and the bottom is golden brown.
   • Carefully flip the omelette and cook for another 1-2 minutes. Slide it onto a plate. Repeat with the remaining egg mixture to make a second omelette.
   • Allow the omelettes to cool for a minute, then tightly roll each one into a log. Using a sharp knife, slice the rolls into 1-inch thick pinwheels and set aside.
2. 2

   Create the Curry Base (Tadka)

   • In a separate wide pan or kadai, heat the remaining 2.5 tbsp of vegetable oil over medium heat.
   • Once the oil is hot, add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
   • Add the 2 finely chopped medium onions and sauté for 8-10 minutes, stirring frequently, until they are soft and golden brown.
   • Add the ginger-garlic paste and cook for another 60 seconds, stirring continuously, until the raw aroma disappears.
3. 3

   Cook the Masala

   • Stir in the tomato puree and cook for 4-5 minutes, until it starts to thicken and the raw smell is gone.
   • Reduce the heat to low and add the spice powders: remaining 1/2 tsp turmeric powder, red chilli powder, and coriander powder, along with the remaining 1 tsp of salt.
   • Mix well and cook the masala for 5-7 minutes, stirring occasionally. Continue cooking until the masala darkens in color and you see oil separating from the sides of the pan.
4. 4

   Simmer and Finish the Curry

   • Pour in 1.5 cups of warm water and stir well, scraping any bits from the bottom of the pan. Bring the gravy to a boil.
   • Reduce the heat to a simmer and let the gravy cook, partially covered, for 5 minutes to allow the flavors to meld.
   • Gently slide the sliced omelette pieces into the simmering gravy. Use a spoon to carefully coat them with the gravy without breaking them.
   • Simmer for only 2-3 minutes. This is just enough time for the omelettes to absorb the flavor without becoming soggy.
   • Sprinkle the garam masala and the remaining 2 tbsp of chopped coriander leaves over the curry. Give it a final gentle stir and turn off the heat.
5. 5

   Serve

   • Let the curry rest for 5 minutes before serving. This allows the flavors to settle. Serve hot with fresh roti, naan, or steamed basmati rice.