Suji Toast with Omelette Curry

Ingredients

• 8 count Large Eggs
• 1 small Onion (finely chopped, for omelette)
• 2 count Green Chilli (finely chopped)
• 4 tbsp Coriander Leaves (chopped, divided)
• 0.75 tsp Turmeric Powder (divided)
• 1.5 tsp Salt (divided, or to taste)
• 5 tbsp Vegetable Oil (divided)
• 1 tsp Cumin Seeds
• 1 tbsp Ginger-Garlic Paste
• 3 medium Tomatoes (pureed)
• 1 tsp Red Chilli Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 1.5 cup Water (warm, or as needed for desired consistency)
• 0.5 tsp Garam Masala

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.