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Although most egg dishes which I have encountered in India and Pakistan use hard-boiled eggs, this dish, which I make often when I have some leftover curry sauce in the fridge, seems to capture (for me) the spirit of Indian and Pakistani breakfast dishes I had in hotels and private homes while living (Pakistan) and traveling (India) in both countries 🙂
Serve with naan and / or rice
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Bon Appetit ! कृपया भोजन का आनंद लीजिये ! (kripyā bhojan kā ānnaṅd lijīyai)
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Link to “EASY DOES IT # 11 – CURRY”
Link to Naan Recipe
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Link to Chelo / Polo
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Link to Rice
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Bombay Vegetable Omelette
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Bombay Vegetables
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- saute botton mushrooms in clarified butter until starting to brown
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- add diced onions, saute until opaque
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- add diced peppers, blanched broccoli and blanched cauliflower
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- add curry sauce (see link to”easy does it – curry)
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- add spinach leaves and a dollop of greek yogurt
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- add plenty of chopped cilantro, check / adjust seasoning
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- plate veggie-curry
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- whisk whole eggs with kosher salt and cayenne pepper
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- transform eggs into omelette 🙂
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- place egg atop of veggie-curry, add a small dollop of greek yogurt and more chopped cilantro
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- Bombay Vegetable Omelette
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- Bombay Vegetable Omelette
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