Dimer Omelette Torkari

Instructions

1. 1

   Prepare the Omelettes

   • In a medium bowl, whisk the eggs with the finely chopped onion, green chili, 2 tbsp of chopped coriander leaves, 1/4 tsp turmeric powder, and 1/4 tsp salt until well combined.
   • Heat 1 tbsp of mustard oil in a non-stick pan or tawa over medium heat.
   • Pour one-third of the egg mixture into the pan and swirl to create a thin, even omelette. Cook for 2 minutes until the top is set.
   • Flip the omelette and cook for another minute. Slide it onto a plate. Repeat with the remaining egg mixture to make 2-3 omelettes in total.
   • Once the omelettes have cooled slightly, roll them up tightly and slice them into 1-inch thick pieces. Set aside.
2. 2

   Start the Curry Base

   • Heat the remaining 3 tbsp of mustard oil in a kadai or deep pan over medium heat until it's slightly smoking to mellow its pungency.
   • Reduce the heat and add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30 seconds until they become fragrant.
   • Add the sliced onion and fry for 6-8 minutes, stirring occasionally, until it turns soft and golden brown.
3. 3