Recipes Non-Vegetarian



For the Omelette

Eggs   - 3
Onion, finely chopped - 1
Green chillies, finely chopped - 2
Chopped coriander leaves - one small bunch
A pinch of ground pepper

For the Curry

Grated coconut - 2 tbsp.
Cumin seeds (jeera) - 1/2 tsp.
Fennel seeds (saunf) - 1/2 tsp.
Coriander powder - 2 tsp.
Red chilli powder - 1/2 tsp.
Turmeric powder - 1/4 tsp.
Garam masala powder - 1/2 tsp.
Oil - 2 tbsp.
Small onions, finely sliced - 3
Green chillies, chopped - 2-3
Tomatoes, finely chopped - 2
Vinegar - 1 tsp.
Chopped coriander leaves - 1 tbsp.


* Put the coconut, cumin and fennel seeds, coriander, red chilli, turmeric and garam masala powder into a blender with 2 tbsp. water and grind to a paste. Set aside.

* To make the omelette, whisk the eggs.  Add the onion, green chillies, coriander leaves, pepper and salt to taste and mix well.

* Heat a little oil in a large pan and when hot, pour in the egg and chilli mixture. When the lower side of the omelette is cooked turn over with a large spatula and let the other side cook.  Remove from the heat.  First cut the omelette in half, then cut crossways into 1-inch wide strips.  Set aside on kitchen paper.

* To make the curry, heat the oil in the frying pan and fry the sliced onions over a moderate heat for 10 minutes.  Add the spice paste and fry for 3-4 minutes.  Add a little more oil if the mixture sticks to the pan, but make sure the spices are fried properly.

* Add the green chillies and tomatoes and sauté for 5 minutes. Then add the vinegar, 3 cups water and salt to taste.  Let this curry simmer for 10 minutes.  Add the coriander leaves and omelette strips. Serve after it has cooked for 3 minutes over a very low heat.

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