My theme for this marathon is curry in a hurry under 30 minutes. Whenever I am pressed for time, tomato shorva and eggs come to my rescue. In my house, especially for men, a morsel of food would not go down the throat with out meats, poultry, seafood or eggs and the men folk would not mind eating eggs 3 times a day, 7 days a week! Isn’t it ironic that in a kitchen where non veg and eggs are cooked on a daily basis, I have posted only vegetable curries thus far in this marathon! Hence, it is an egg curry for day 5. For the next two days, I have one veg curry and the other curry, I am yet to decide. I do have couple of non-veg curries in my drafts but I am not totally satisfied with pictures. So, I might end up posting another veg curry!
Omelet is the most often cooked item in my kitchen followed chicken and boiled eggs. Boiling, cooling and shelling eggs is time consuming and opted not to post boiled egg curry during this marathon. Actually, I timed the the preparation the last time I made the the curry and it took me little over 30 minutes and did not want to try it again. If I planned the preparation properly, I think I still can make an egg curry under 30 minutes. As I was brain storming for some quick egg recipes, I remember omelet curry.
Few years ago, when my athama (MIL) visited us, we made shrimp fry (curry). After dinner, we had some leftover curry without any shrimp in it. I did not feel like throwing away that curry and athama suggested this omelet curry. She said she usually makes omelet curry whenever she has leftover shrimp curry, without shrimp in it. She made that curry the following day and both Mr.U & I liked it. She sauteed the omelet in left over curry and it tasted wonderful! We liked it so much that I would make the curry base from scratch and prepare omelet curry, instead of waiting for some leftover curry. I have not made this curry in a long time and this marathon made me revisit it. This curry can be made with leftover curry from shrimp, chicken or mutton.
Couple of weekends ago, we went out on a Saturday and by the time we got home in the evening, we were very tired and were in no mood to go out for dinner. I quickly made this omelet curry and pappu khut. My dinner was served in 32 minutes (pappu khut and omelet curry)! That day, I made the curry with 7 eggs and still was able to cook it under 30 minutes.
Cooking Time: 20-25 minutes
- 1- 1 ½ tbsp. Oil
- 1 medium Onion chopped or ½ cup chopped Onions
- 1 tbsp. Ginger Garlic paste
- 1 ½ – 2 tsp. Coriander powder
- 1 – 1 ½ tsp. Chili Powder (adjust to taste)
- 1 Medium Tomato
- 3 Eggs, ½ tsp. Chili Powder, Pinch of Salt
- 1 – 1 ½ tsp. Oil
- 1 tsp. Coriander Powder
- Cilantro to Garnish
- Heat Oil in a pan and saute onions translucent.
- Add ginger garlic paste and saute for a minute.
- Add chili powder, coriander powder, salt and mix well.
- Add tomato, cover and cook until it is mushy and soft. Cook for few minutes until becomes nice brown in color.
- Now you have two options. If you are lazy to do dishes, transfer the curry to a bowl and make the the omelet in the same pan. OR, take a separate pan and make the omelet. Beat 3 eggs, chili powder and salt together and make an omelet. Don’t over cook the egg as we will be frying it in the curry. When the omelet becomes firm and holds it’s shape, flip it over. Cook for a few seconds and cut it into small pieces.
- Transfer the omelet to the curry, add little coriander powder (listed below eggs) and fry it for another 5 – 10 minutes or until done.
- Garnish with cilantro and serve hot with rice.