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Prep Time: 6 Minutes Cook Time: 30 Minutes |
Ready In: 36 Minutes Servings: 4 |
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I named this dish after our cook. It is another way to curry eggs, simple to cook. Ingredients:
3 eggs |
1 small onion, chopped |
2 fresh chili peppers, chopped |
1 teaspoon coriander, chopped |
1 pinch ground black pepper |
2 tablespoons desiccated coconut |
1/2 teaspoon cumin seed |
2 teaspoons ground coriander (cilantro) |
1/2 teaspoon chili powder |
1/4 teaspoon turmeric |
1/2 teaspoon garam masala |
2 tablespoons water |
2 tablespoons oil |
3 small onions, finely sliced |
2 green chilies, chopped |
2 medium tomatoes, chopped |
1 teaspoon cider vinegar |
1 tablespoon fresh coriander leaves |
1 teaspoon salt |
Directions:
1. Put coconut,cumin, coriander, chili, turmeric and garam masala into a blender with the water. Blend to a paste.
2. Whisk the eggs and add the onion, green chillies, pepper and coriander leaves. Mix well.
3. Heat the oil in a frying pan and make a thin omelet with the egg mixture.Remove from pan and allow to cool.
4. Cut the omelet into 1-inch wide strips, roll the strips up into individual rolls.
5. Fry the onions in a little oil till golden brown, add the spice paste and cook for 3 minutes, do not allow the paste to stick to the pan, add a little oil or water if the paste starts to stick.
6. Add the green chillies and tomatoes, cook for 5 minutes Add the vinegar, salt and 3 cups of water simmer for 10 minutes Add the coriander leaves and omelet rolls and cook over low heat 3 minutes.
7. Serve with curry and boiled rice.
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