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OMELETTE CURRY

INGREDIENTS :

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
Oil
Salt

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.
Salt

METHOD :

* 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.