BY RUCHIRA GHOSH

Ingredients:

• Eggs 3-4
• Onions 2 finely chopped 1 tbsp
• Green chillies finely chopped
• Salt to taste
• Milk 1tbsp
• Potato 1 diced or wedged
• Tomato.1 chopped
• Cumin seeds 1/2 tsp
• Ginger paste ½ tsp.
• Yogurt 1 tbsp
• Coriander powder 1/2 tsp
• tsp cumin powder 1/2
• Chilli powder 1/2 tsp
• Turmeric powder 1 pinch

 

Method:

Heat oil in a frying pan. Spread the egg batter on the pan and swirl till the batter is evenly distributed. Cook for a while. Next fold the omelettes in half and cook both sides. Put it out on a plate. Once cool, slice it    up into cubes or squares. Heat oil in a wok. Add the cumin seeds. Once they begin to splutter add onion and green chillies. Saute’ till the onions turn golden brown.  Add the chopped tomato and saute till it becomes mushy. Add ginger paste. Fry for some time. Now add the potatoes. Saute’. When the potatoes are soft add the rest of the ingredients. Add sugar if you like. Simmer. Next add some lukewarm water, salt and mix well. Let the gravy simmer, till the potatoes are done. When the gravy is ready, add the omelette pieces and simmer for a few minutes. Serve with plain boiled /parboiled rice.

 

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