Omelet Gravy

My little one was a bit fussy about food, so I made an omelet for her, since it is one of her favorite things to eat. But she didn't seem to want to eat that too. So I was left with a large omelet. For some reason, even though I like eggs I don't prefer plain omelet or  just hard boiled eggs. I had to still make dinner and was wondering what to do, when I remembered the omelet gravy one of my kashmiri friend made in the hostel. Yes, in hostel. Though legally we were not allowed to cook, all of us had a little electric stove that we used to make maggi or tea. She used to make this omelet gravy the days she didn't like eating the hostel food.

The omelet I made for my little one was just with pepper and jeera powder and salt. So It was pretty bland which I thought was ideal to make the gravy. Before blogging about this recipe here, I did a search and found that this dish is called omelet er dalna. they use lot of different spices. But the recipe that I made is still the hostel version may be with few extra added ingredient. Omelet gravy is also made in Srilanka with coconut milk. The recipe here is for two. You can increase the quantity as per your need.

What you need :
For Omelet:
1 extra large egg
black pepper powder
Jeera powder
Salt

For the Gravy:
1 medium onion - finely chopped
3 tablespoon of crushed tomato
1 teaspoon ginger garlic paste
1 teaspoon Red chilly powder
1/2 teaspoon garam masala
salt to taste
1 tablespoon Oil

How it's made :

Omelet-  Break an egg and beat it until fluffy and mix in all the rest of the ingredients. Heat a skillet and make a thick omelet. You can make the omelet with any other added ingredients as per your taste. Cut the omelet, may be about 1 x 2 inch slices and keep it aside.

Gravy- Heat the oil, add the onions and fry till they turn a little brown, add the tomato, ginger-garlic paste and cook till well blended. Add water, garam masala, chilly powder, salt (just for the gravy- remember your egg has salt in it) and cook for few minutes till you get a gravy consistency. Keep it little watery as the omelet will absorb a lot of gravy. Add the cut omelete slices and cook for few more minutes. Serve hot with white rice. 

One may ask why make omelet, than gravy out of it, can't you just break an egg and put into the gravy. Sure you can, but this tastes completely different and since it absorbs the masala you won't get the egg smell too. If you like eggs give it a try.

Stuffed Eggs

This is a recipe that my dad had learned as a bachelor, while he was working in Daman. He taught it to my mom and it's one of our favorite dish at home. We all love this and often pester mom to make it for us.The best combination for this is to have with rice flour roti. But eat it anyway its truly delicious. One caution, it's cooked with a lot of oil so not for those who are very conscious about using oil in their diet.

What you need :
5 Eggs
3 cups chopped onions
1 inch ginger
2 red chillies
1 teaspoon coriander seeds
1/2 teaspoon turmeric powder
2 tablespoon cut cilantro leaves
salt to taste
1/2 cup oil

How it's Made:
Hard boil the eggs, cool and remove the shell. With a sharp knife give a slit lenghtwise to the eggs in the form of a cross, cut its about 3/4 down, but make sure it doesn't go all the way through.

Dry roast the red chillie and coriander seeds. Grind these along with onions, ginger, turmeric and cilantro leaves to a fine paste. Don't add any water, the water content of the onion is sufficient. Add salt and 1/4 cup of oil to the ground paste and mix well. Fill in the cut eggs with the paste. In a pan heat the remaining oil and slowly place the stuffed eggs on by one. Add the remainder of the paste over the eggs. Keep tossing the eggs gently ( be gentle or the eggs will fall apart) after every 2 -3 minutes, cook until the raw smell of masala is gone and the masal agets a nice brown color.
Serve hot wth rice flour roti.
Caution: Don't add water at any stage in the recipe.