Thick omelette chunks in spicy and tangy, mustard -tomato based Bengali style gravy.
An egg curry with a twist it is but not a real discovery I must say, but traditional Bengali mustard gravy prepared in my way. Replacing boiled fired eggs with omelette is no invention either for it is a common practice across many a household. However, combining the two could be an Idea or is it?? I am not sure about that but what I can assure you that the recipe below won’t disappoint you. It is a rich mustard and tomato gravy prepared in a Bengali style, the one they make for their traditional Fish curry, but the fish here is replaced by a thick omelette.
It is simple cooking, and yet delivers the comforts of soulful gravy at the end of a tiring day. Try it cause its balance of heat and tang makes it a perfect curry for the upcoming winters, oh yeah we can hear the bells ringing already, don’t you?
Ingredients (Serves 2-3):
For the Curry:
- 1 medium onion, grated
- 3-4 medium tomatoes, grated or pureed
- 1 tsp ginger garlic paste
- 2-3 green chillies, chopped
- ½ tsp nigella seeds
- 1 tbsp yellow mustard and ½ tbsp black mustard seeds, made into a paste with water or powdered.
- ½ tsp Tumeric pwd
- ½ tsp Red chilli pwd, kashmiri
- 1 tsp Coriander pwd
- ½ tsp cumin pwd
- 2 tbsp Mustard Oil
- Salt to taste
- Some spring onion greens or coriander leaves to garnish
For the Omelette:
- Heat the oil in a skillet, add the nigella seeds and chopped green chillies followed by the ginger garlic paste.
- Tip in the grated onion immediately to contain the spluttering. Add a pinch of salt anc fry on medium flame for 5-7 mins untill slightly browned. Then add turmeric, chilli, coriander and cumin pwds.
- Fry for abt 5 mins until little drops of oil starts oozing, then add the mustard paste/pwd and fry for another 2 mins and tip in the grated or pureed tomatoes.
- Allow simmering until oil starts separating, then add ½ cup of water and simmer until it reaches a thick gravy consistency. Adjust salt and keep aside.
- To prepare the omelette, beat the eggs with corn flour and pepper until it is absolutely frothy, you may use an electric beater.
- Heat the oil in a thick bottom small pan (remember we need a thick omelette so a pan with base no more than 6-7 inches for the given quantity). Pour the beaten egg and reduce the flame and cover up with a lid.
- Once the egg is set at the base and there is still some liquid on top, carefully flip it over using a broad flat spatula, increase back the heat and cook until it is set. Turn off heat and strain on a working board, cut into thick squares, add into the prepared gravy, garnish and serve hot with chapattis or any bread .
Dos and Don’ts:
- Prepare the gravy in advance and reheat before serving, but the omelette is best made fresh.
- Adjust spices to taste.
- The gravy would be great with boiled and fried eggs too.