Thanks for this, Vic. Sounds like an interesting brew. The biggest
problem with doing Indian cooking here is the lack of "bread" (naan
etc., etc.) I suppose one *could* make it, but you really need a good
stone oven to do it properly! :-)

In article >,
(Victor Sack) wrote:
>Phred > wrote:
>
>> There's something I've been meaning to ask you (and any others who
>> wish to comment) for some time now: How do you cook an Indian
>> omlette?
>
>I would say there are as many general ways to cook an omelette in India
>as there are various peoples and regions, in addition to personal
>variations. Here is a Bengali recipe I posted some years ago,
>translated from _Küchen der Welt: Indien_ by Marcela and Bikash
>Kumar.
>
> Omelette in Curry Sauce
> Omlet Kari
>
> Serves 6
>
>6 eggs
>salt
>8 tablespoons oil
>250 g (9 oz) waxy potatoes
>3 medium-sized onions
>1 teaspoon turmeric powder
>1 teaspoon cumin powder
>1 teaspoon "sweet" paprika powder
>1/4 teaspoon cayenne pepper
>
>1. Beat the eggs and some salt.
>
>2. Heat 2 tablespoon oil in a pan and pour in half of the beaten eggs.
>Make an omelette over medium heat, frying it for 1-2 minutes on each
>side, until golden-brown. Take it out and put on a plate. Make a
>second omelette the same way.
>
>3. Fold each omelette twice, making a longish roll. Cut each roll
>across in 6 pieces. Set aside.
>
>4. Rinse and peel the potatoes and cut in cubes of about 3 cm (1.2 in).
>Peel and chop the onions. Heat 4 tablespoons oil in a saucepan and fry
>the onions over medium heat until golden. Add the spices and some salt
>to taste and cook for about 3 minutes, stirring.
>
>5. Add 350 ml (1.5 cup) water and the potatoes, and bring to the boil.
>Cook, covered, over low heat for about 10 minutes. Add the omelette
>pieces and let simmer for about 5 minutes, until the potatoes are ready.
>Serve with rice or naan bread.

Cheers, Phred.

--
LID