For the omelette
- 6 eggs
- 3 green chillies (finely chopped)
- 2 g ginger (finely chopped)
- 40 g onions (thinly sliced)
- 2 g salt
- 15 g mustard oil
- 80 g potatoes (boiled and mashed)
For the curry
- 25 g mustard oil
- 3 bay leaves
- 3 dried red chillies
- 4 cardamom
- 1 pc cinnamon
- 4 cloves
- 1 tsp cumin seeds
- 200 g onions
- 5 g garlic (smashed to a paste)
- 30 g ginger paste
- 2 g cumin powder
- 2 g coriander powder
- 2 g turmeric powder
- ½ tsp kashmiri red chilli powder
- 5 green chillies
- 60 g tomato
- 200 g potatoes (halved and boiled)
- 12 g sugar
- 22 g salt
- 650 g hot water
- 1 pinch shahi garam masala
Omelette’er jhol is a Bengali spicy egg curry prepared with omelette instead of regular boiled, pan-fried eggs. Although Bengalis love their egg curry, ‘mamlette’er jhol’ occupies a special place in their hearts. It is quick to make and requires ingredients that are usually on hand, or easy to acquire in a pinch. This recipe shows you how to prepare extra-spongy, fluffy omelette, cooked in an oven. But this recipe works just as well if you decide to make a regular, pan-fried omelette.
- If you are in a hurry, do not take the pain of separating the egg yolks from the egg whites. Just make a regular omelette by combining all ingredients together and frying normally.
- Omelette prepared in the way we have mentioned makes it fluffy. This perfect sponge-like omelette soaks up the curry.
- Adding boiled potatoes to the curry instead of fried ones, produces juicy potatoes.
- This curry is best eaten fresh. So cook and eat it on the same day.
Making the omelette
- To make regular, pan-fried omelettes, beat together eggs, salt, sliced onions, chopped green chillies, and chopped ginger. Heat mustard oil in a skillet. Once hot, ladle the egg mixture and place dollops of mashed potatoes at even intervals. When the first side has fried, flip over and fry the other side. Repeat with the remaining egg mixture.
- For extra-soft and spongy omelette, try this method. Separate the yolks and whites, in two large mixing bowls.
- To the yolks, add salt, slice onions, chopped green chillies and chopped ginger. Mix well.
- Beat the egg whites until foamy and opaque. Don't beat as far as the soft-peak stage.
- Gently fold the egg whites with the egg yolk mixture using a rubber spatula. Try to deflate as few air bubbles as possible.
- On low flame, heat mustard oil in a skillet.
- Transfer the egg mixture and place dollops of mashed potatoes at even intervals.
- In a preheat 180°C oven, cook the omelette for 15 minutes.
- Remove from the oven, and divide the omelette into 6 or 8 portions.
Making the curry
- Slice onions. Paste garlic and ginger separately. Roughly chop tomatoes. Halve the potatoes and boil them.
- Heat mustard oil in a kadai until it smokes gently.
- Temper with dried red chillies, bay leaves, cardamom, cinnamon, cloves, and cumin seeds.
- Add sliced onions. Add some sugar to brown the onion. Mix and fry on medium heat until onions are brown (about 8 minutes).
- Add ginger paste and green chillies. Fry for 2 minutes.
- Add garlic paste. For for 2 minutes.
- Add roughly chopped tomatoes. Cook until tomatoes are soft (about 6 minutes).
- In a small bowl, combine cumin powder, coriander powder, turmeric powder, Kashmiri red chilli powder with some water. Pour this spice mix into the kadai.
- Add salt and keep frying until the raw smell of the spices goes away (about 12 minutes). If the mixture dries out, add a splash of hot water and continue frying.
- When oil starts to separate from the spices, add boiled potatoes.
- Add hot water to form the curry. Don't worry if the curry looks a bit watery at this point; the omelette will absorb most of the liquid.
- Once the liquid comes to a boil, add the omelettes. Add more slit green chillies.
- Bubble on medium heat until the curry thickens. This will take around 10 minutes.
- Sprinkle some shahi garam masala, cover the pan and allow it to rest. Serve hot with rice.
- Iron skillet
- Oven (optional)