This Omelette er jhol or Indian style Omelettes 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 omelette far more sensuous than an omelette.
I don't know if anywhere other than in a Bengali home, an omelette is dunked into a gravy. Why you might ask ? I mean why can't you just eat an omelette like it is destined to be eaten?
For we like to change destiny, I say. For we see rainbow where you might just see a blue sky with white clouds. Nothing wrong with a blue sky and white clouds. But a rainbow adds magic. Just like the omellette in a jhol.
Now, there are many Bengali homes too where this dish is not the norm, like this dish was never made at my in-law's home and when I made it for the first time, they thought it was some crazy idea of mine.
But my Ma, has been making this for ages and I have always loved this slightly runny jhol with its potatoes and soft omelettes. Big Sis loves it much more than the regular egg curry aka dim er jhol and asks for it often. It is pretty simple to make too. Rice and omelette er jhol makes for a very comforting dinner for us.
Bengali Style Omellete er Jhol
First take 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, two at a time.
To it add
a tbsp of onion finely chopped
green chillies finely chopped
salt to taste
1 tbsp of milk
chopped coriander leaves(optional)
Beat them to a smooth mix
Now 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. Fold the omelette in half and cook both sides. Slide it out on a plate. When cool slice in two portions. You can also slice up in cubes or squares.
Making the thin gravy for Omlette er Jhol.
You can make a richer and thicker gravy if you so wish but we like a thin gravy.
Heat 2 tbsp Oil in a Kadhai/Saucier
Temper the Oil with
1 tsp of PaanchPhoron
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, fry the potatoes and onion until they turn golden. At this point the fried flavor of onion and potatoes will make you very hungry!
Next add a chopped tomato.
Add about 1/2 tsp of ginger paste. Fry for a couple of minutes. Tomato should be totally mushed up by now.
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 4-5 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 the omelette into the gravy and let it simmer for 3-4 minutes.
Best served with rice.
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