A different style of making egg curry is to make a plain omelet of eggs and mix it in onion tomato gravy. This idea of omelet curry has been adapted from Anju ji (she was my mom’s neighbor in Goa in my childhood days). I learnt a lot of north Indian dishes from her. I was just a teenager then. She used to make a lot of delicacies and send us. My sister and I used to take recipes from her and try out different food. She moved out of Goa pretty soon and we are no longer in touch with her.
The egg cubes in this gravy looks like paneer pieces. I have modified the gravy here by putting onion cooked on gas directly and I have also added pav bhaji masala for a different taste.
1 big tomato,
1 piece ginger,
2 green chilies,
Hand full corrianger leaves,
2 tsp garam masala,
2 tsp pav bhaji masala,
¼ tsp turmeric powder,
2 to 3 tsp tomato ketchup,
2 tsp grated coconut,
Salt to taste,
Beat eggs with little salt till fluffy.
Heat oil in a pan and pour the egg mixture. Cover with a lid and let it cook.
Before the top layer gets cooked, fold the egg omlet and let it cook for 1 min more.
Now switch off the gas and let it cool. Cut it into squares and keep aside.
Keep one entire onion with its peel on a gas burner on a very slow flame. Once the onion becomes soft, wash it under running water and remove the burnt skin.
Grind this onion along with ginger, garlic, coriander leaves and coconut with little water.
Heat oil in a wok and fry one finely cut onion. When it becomes golden brown, add garam masala, pav bhaji masala and turmeric powder. Let it fry till oil separates. Add tomatoes and fry till tomatoes are cooked.
Add the ground masala to this and keep frying till the raw smell goes off.
Now add tomato ketchup and 2 to 3 cups of hot water, adjust salt. Once it boils thoroughly, add the egg pieces.
Let the egg pieces cook in the gravy. Garnish with coriander leaves and serve hot with chapattis.