OMELETTE CURRY

Egg can be pretty versatile protein, don't you think? The numerous different ways of preparation and the innumerable pairing. Getting tired of eggs can be pretty difficult, if managed carefully. Omelette curry is one of those numerous egg curries that just takes over my mood. It could be a result of my memories attached with this specific curry. Let me give a small back story. You know how husbands have different cards (I mean dishes) up their sleeves to calm their wife's anger. This was one of my dad's hidden gems. Every time mom lost her temper because of us siblings making a mess, dad jumped right in to take up the reigns of the kitchen. Of course we had to accompany him. Dad especially ensured that we were present the whole time. And if everything turned out okay, he would say "আমি তো কিছুই করি নাই, সব তো ওরাই করসে". It was an quite an interesting strategy, to be honest, calming my mom down and simultaneously saving us from her wrath. A classic hitting two birds with one stone.

Just few days back, I made this curry, probably trying to calm my nerves. Or maybe I was too hungry and wanted to prepare a quick dish. Who knows! Initially I wanted to make a hard-boiled egg curry, but boiling seemed too time consuming. Yes, I couldn't wait 7 minutes, that's how hungry I was. Finally, I decided on omelette curry. It has more steps but it would keep me busy while the curry was cooking, instead of impatiently waiting for everything to cook. Usually, omelettes are the first step but I started with the curry, you can guess why. So I kept it rather simple, I started off with chopping some potatoes, onions and green chili. Next in a pan smeared with oil, I added in the most of the onions and green chili, along with some cumin seeds. Once the onions turn translucent, I added in a dollop of tomato paste along with the spices and salt. Spices included turmeric powder, red chili powder, coriander powder and garam masala powder. I added a little water to prevent burning. After bringing them all together, I went in with the potatoes and some more water to thoroughly cook the potatoes. I kept the heat on medium heat throughout the cooking time. While the potatoes are cooking, I turned my attention to the omelette. I beat up some eggs with salt, onions and green chili. While frying the omelette make sure to fold up the eggs instead of flipping it, almost like patishapta pitha. Although if I had the appropriate pan, I would definitely prefer Japanese egg rolls style. But every time I tried doing that, I realized how important appropriate utensils are for culinary arts. When the potatoes were slightly done, I added in the omelette. Dad used to cut them into slices before adding to the curry but I left it as whole, wondering if it would make a difference. End result: cutting it in the curry is absolutely annoying. The omelette kept disintegrating and I had to take them out, cut them up, and put them in again. But taste wise it was amazing, especially with all the memories. I have made this curry countless times but I can't shake of the emotional attachment to it. These days I have almost stopped cooking this, in fear of exhausting the attachment. Yet, I am here again, cooking and writing about this dish to relive those memories.

Ingredients:

3 pcs eggs

1 pcs medium sized potato

1.5 cup chopped onions (1 cup for curry, 0.5 cup for omelette)

5 pcs green chili (3 pcs for curry, 2 pcs for omelette)

2 tbsp tomato paste

1.5 tsp salt (1 tsp for curry, 0.5 tsp for omelette)

1 tsp turmeric powder

1 tsp red chili powder

1 tsp coriander powder

1 tsp garam masala powder

1 tsp cumin seeds