This is a low-fat version of a speciality among the Muslim community in coastal region of India. The omelettes are cut into strips, then tossed in a spiced tomato sauce. This dish is delicious with Puffed Grilled Bread or Chapatis. A salad or a dry-spiced vegetable dish will complete the meal.
Omelettes
4 large eggs
2 tablespoons finely chopped red onion
1 green chilli, seeded and finely chopped
1/2 teaspoon Ginger Puree
1 tablespoon finely chopped fresh coriander leaves
1/4 teaspoon ground turmeric
1/2 teaspoon salt
a little sunflower or soya oil for brushing pan
Sauce
1 tablespoon sunflower or soya oil
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder
1/2 teaspoon salt or to taste
1/2 teaspoon sugar
225 g (8 oz) tomatoes, skinned and finely chopped
150ml (5 fl oz) warm water
1 teaspoon Ground Roasted Cumin
1 tablespoon finely chopped fresh coriander leaves
Make two omelettes. Whisk the eggs with 2 tablespoons water until frothy (the water makes the omelettes light and fluffy). Add the remaining ingredients and mix thoroughly.
Brush a non-stick omelette pan, l2-l5 cm (5-6in) in diameter, with sunflower or soya oil and place over medium heat. Pour half the egg mixture into the hot pan and stir the middle of the mixture gently, rotating it for even cooking.
Stop stirring and allow the egg to set, then turn the omelette over with a wide spatula. Cook the second side for 1-2 minutes. The omelette should resemble a thick pancake. Slide it out on to a board and cook the second the same way.
Cut the omelettes into strips, about 2.5cm (1 in) wide, and cut the strips 5 cm (2 in) lengths. Set aside.
For the sauce, heat the oil over medium heat in a non-stick saute pan. Add the turmeric, chilli powder, salt and sugar. Stir once, then add the tomatoes and cook for 3-4 minutes. Pour in the water, reduce the heat slightly and cook for a further 3-4 minutes, stirring frequently.
Mix in the cumin and fresh coriander, then add the omelette strips. Reduce the heat to low and cook for 2-3 minutes. Stir gently once or twice, then serve immediately.
Each serving Kcals: 135 fat: 10.3 g saturated fat: 2.3 g