Anda Aamlet Tarkari/ Omelette Curry

Have you ever thought of making a curry with omelette? I think lot of people are ignorant about this robust and spicy masala curry with chunks of fluffy omelette in it. It is a very common everyday dish in my native state of Odisha though had never seen my mom making it but used to relish it in my friends and relatives places.

Eggs being one of my favourite foods I stock up on eggs very regularly and when it’s one of those days when you don’t want to spend much time in the kitchen this curry comes as a saviour. This curry goes well with rice and rotis also. With rice I make a thin gravy and with rotis a little thick with visible small chunks of onion and tomato. If you like a thin gravy it’s advisable to grate or grind the onion into a paste. The mustard oil and paanch phoron gives a distinctive East Indian taste to the gravy.

When you are bored of eating eggs the same old way go for this spicy and unique Odia style Omelette curry.Enjoy!

Anda Aamlet Tarkari/ Omelette Curry

Print Recipe

 A unique and spicy Odia style curry with fluffy pieces of omelette in a robust masala gravy .

• Coursemain course
• Cuisineindian

Servings	Prep Time
4 people	10 minutes

Cook Time

20 minutes

Servings Prep Time 4 people 10 minutes

Cook Time 20 minutes

Anda Aamlet Tarkari/ Omelette Curry Print Recipe  A unique and spicy Odia style curry with fluffy pieces of omelette in a robust masala gravy . Coursemain course Cuisineindian Servings Prep Time 4 people 10 minutes Cook Time 20 minutes Servings Prep Time 4 people 10 minutes Cook Time 20 minutes

Ingredients

• 4 eggs
• 2 onion medium size ,finely chopped
• 1 tomato Big chopped
• 2 potatoes Peeled and sliced lengthwise
• 2 green chillies chopped fine
• 1 green chilli slit lengthwise
• A handful coriander leaves chopped
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tbsp ginger grated
• 1 tsp kashmiri chili powder
• 1 tsp Pancha Phutana Paanch phoron( five spice blend)
• 1 tbsp mustard oil for the curry
• to taste salt
• A pinch sugar

Servings: people

Instructions

1. Make 2 omelettes ( each one with 2 eggs) with chopped onion and chopped green chillies and salt.
2. Cut the omelette into square chunks or in triangles.
3. In the same pan add 1/2 tbsp Mustard oil, heat it to smoking point for the raw smell to go away,lessen the heat and add the potatoes.
4. Saute in medium heat till they are more than half done,keep them aside.
5. Take the rest of the oil,follow the same procedure of heating lessen the heat and add the paanch phoron and let it splutter.
6. Add the onions ,fry till transparent.
7. Add the grated ginger and fry for 3-4 minutes in low medium flame otherwise the ginger tends to burn.
8. Now add the chopped tomatoes, salt, turmeric powder, chillipowder and fry till the tomatoes are mushy and the masala looks cooked.
9. At this point add the sliced and fried potatoes,cumin powder and coriander powder.Saute for 2-3 minutes in medium flame.
10. Add 1-2 cups of hot water according to your choice of the consistency of the gravy and the slit green chilli.
11. Boil covered for nearly 5 minutes, add the omelette pieces and cook for 2-3 minutes and not more than that as the omelette tends to break if cooked in the gravy for long.
12. Serve hot garnished with chopped coriander leaves with rotis or rice.

Recipe Notes

Pancha Phutana or Paanch phoron is a five spice blend very commonly used in the eastern states of India. Its a equal mix of Cumin seeds, Mustard seeds, Aniseeds, Nigella Seeds and Fenugreek seeds.Fenugreek  can be taken a little less than the equal quantity mentioned.

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