OMELETTE CURRY:

INGRIDIENTS:
6 EGGS
3 NUMBERS BIG ONIONS
4 GREENCHILLIES
2 NUMBERS TOMATTOES
SALT AND PEPER
METHOD OF PREPARATION:
BEAT THE EGGS WELL
CUT THE BIG ONIONS,GREEN CHILLIES AND TOMATTOES
NOW MIX THE ABOVE WITH THE EGGS
NOW HEAT THE OMELETTE PAN AFTER PUTTING IN SOME OIL.
POUR THE OMELETTE MIXTURE.IT’S THICKNESS SHOULD BE ABOUT 1 INCH.
CUT THE OMELETTE INTO 1/2 INCH PIECES

INGRIDIENTS FOR THE CURRY:

2 BIG ONIONS
GARLIC 2-3 BICKS
1/’2 TEA SPOONFUL OF DIL
2 TEA SPOONFUL OF CHILLIE POWDER
3 TEA SPOONFUL OF CURRY POWDER
CINAMON
A FEW GREENCHILLIES
RAMPE AND CURRYLEAVES
2 1/2 CUPS OF COCONUT MILK(DIYAKIRI)
1 CUP OF COCONUT MILK(MITIKIRI)
SALT AND LIME

METHOD OF PREPARATION:

CHOP THE BIG ONIONS AND GARLIC
HEAT SOME OIL IN A POT .ONCE IT IS HEATED PROPERLY ADD ONIONS GREENCHILLIES,RAMPE,CURRY LEAVES AND CINAMON.LATER ADD THE COCONUT MILK(DIYAKIRI) TO IT.ADD THE DIL AS WELL
COOK IN LOW HEAT AND THEN ADD COCONUT MILK(MITI KIRI)
THEREAFTER ADD THE OMELETTE PIECES INTO THE CURRY.ADD SALT AND LIME JUICE
BOIL AND TAKE OFF THE HEAT.