This omelette is inspired by the classic herle omelette. The slow cooking induses the omelette with the aroma of the green garlic and the garlic bits in contact with the pan get deliciously crisp and crunchy. The pairing with the tomato chutney that keeps the omelette getting too eggy or garlicky happened much later. I picked up the recipe from Mrs Kirti Madhok, the mother of my sister’s best friend Aditi madhok. I had an opportunity to stay with them for one idyllic weekend during a Rajasthani winter and this chutney was on the menu for breakfast one day. Steaming hot and fragrant with ginger, it will always remind me of Kirti aunty, whose cooking I hope to get more of someday.
Time: 20 minutes Serves: 1
• 1/4 cup finely chopped green garlic
• 1/4 cup finely chopped coriander leaves
• 1 tbsp finely chopped green chillies
• 2 eggs or 2 or 3 egg whites, beaten with a pinch of salt
• 1-2 tbsp oil
• 1 tsp oil
• 2-3 slices of green chilli (optional)
• 2 medium-sized tomatoes, grated
• 1″ piece of fresh ginger, grated
• A pinch of sugar
• Salt to taste
• Combine the green garlic, coriander leaves and green chillies in a bowl and mix well. Add the eggs and mix well again.
• Put the oil in a frying pan on medium heat. (Use a small pan if you are using egg whites only, or the omelette will be too thin and crisp.)
• When the oil is hot, and add the egg mixture.
• Reduce the heat to the lowest and cook, till set.
• Top with tomato chutney and serve.
• While the omelette is on the pan, place another pan on medium heat.
• Pour in the oil and when hot, add the green chilli and allow it to crackle.
• Add the tomatoes and cook, till the liquid is released.
• Let the liquid evaporate and add the ginger, sugar and salt.
• Simmer, till the ginger is cooked and its aroma is released.