Still "Baked Omelette er jhol" is like "shonar pathorbati" or a "gold stone bowl" and our little Miss Perfect aka BigSis noticed that out and out.
"This", she said, pointing at the all-clad stainless steel saucier plonked at the middle of the little round table in the kitchen. He fingers pointed at the gravy -- thin and runny, with half-moon slices of potatoes floating around lazily and strange UFO shaped structures nestled in between.
"This is not Omelette er Jhol", she said, her eyes squinted, her face honest.
I snapped at her. "Decide the name of the dish when you cook your own," I said.
She kept quiet and ate her lunch. "But it is good," she said.
"Not as good as the fried omlette er jhol," I sighed.
Omelette er jhol or Indian style Omlettes in a gravy, is one of my favorite egg dishes. There is something about an omelette basking in a thin curry and growing fat and pillowy, all so that you can bite into its softness and let the curry juice trickle down your throat. It makes an omlette far more sensuous than an omlette.
But then of course I cannot let sleeping dogs lie or fried omelettes fry.
So this time around, I baked them. And I did it in cup cake molds. Just like I make these egg muffins. You can of course bake them in a baking dish or even steam them in a cooker like I do for this Dim er Dhoka.
Or you can simply fry an omelette.
At the end all of them gets dunked into the jhol. Kind of like us. No matter what and how we are born, at the end we are all dunked in the jhol of life.
Thanks for all your suggestions in the last post, it helped a lot. I will be back soon, with some vacation pics and announce the winners. Until then enjoy your own Omelette er Jhol.
Omelette er Jhol -- omelettes in a curry
First take 3-4 large eggs. Or more eggs if you so wish. Let us not even go into the conundrum of which comes first "Chicken or the Egg"
Now comes the difficult part. Break the eggs in a bowl.
To it add
half an onion finely chopped
3-4 green chillies finely chopped
salt to taste
2 tbsp of milk
2 tbsp of chopped coriander leaves(optional)
Beat them to a smooth mix
Now with this egg you can do any ONE of the following three. A flowchart would have helped but what the heck.
1. Make an Omelette. Heat oil in a frying pan. Pour out the egg batter on the pan and swirl till the batter is evenly distributed and let it cook. Cut the thick omlette in cubes to be dunked into the jhol
2. Pre-heat Oven to 350F. Pour this egg mix in a greased oven safe bowl because it needs to be baked. The size of the baking dish is important and make sure that the batter does not form too thin a layer. I think a 8" x 8" baking dish would be good for this many eggs. Bake for 30-35 mins until the crust starts turning golden. Take out of the oven and carefully cut in large cubes.
3. Pour out the batter in greased cup cake holders. I had six silicone cup cake liners and I used them. Bake for 30-35 mins until the crust starts turning golden.
Making the thin gravy for Omlette er Jhol. You can make a richer and thicker gravy if you so wish.
Heat 2 tbsp Oil in a Kadhai/Saucier
Temper the Oil with
1 tsp of whole cumin seeds
When the seeds pop add half of a medium onion chopped fine + 2 green chillies slit along the length. Saute till onion softens
Toss in 1 potato cut in thin half moon shapes. With a sprinkle of turmeric powder, saute the potatoes until they turn golden.
Next add a chopped tomato. But since I did not have any tomatoes at hand, I added 2 tbsp of tomato ketchup.
Now add about 1/2 tsp of ginger paste. Saute for a couple of minutes.
Meanwhile in a bowl add
1 tbsp yogurt
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp Kashmiri Mirch/Red Chilli powder
pinch of turmeric powder
and mix well so that you have a smooth paste
Add this masala paste to the potatoes in the kadhai and cook at low heat for 2-3 minutes.
Add about 2 cups of warm water, salt to taste and mix well. Let the gravy come to a simmer.
Cover and let the potatoes cook.
Once the potatoes are done, taste the curry and adjust for spices. You might like to add a little sugar to the jhol at this point.
Once the jhol/gravy is ready add the baked pieces of egg or the omelette into the gravy and let it simmer for 3-4 minutes.
Serve hot with rice. If you let the egg soak in the gravy for a longer time, it will soak up all the liquid like a sponge so be careful.