Delectable Indian Brunch Delight: Spicy Masala Omelette & Coconut Chutney

Allergens

Eggs, Dairy (in Coconut Chutney)

Ingredients

• 4 large eggs
• 2 tbsp vegetable oil
• 1 small onion, finely chopped
• 1 medium tomato, finely chopped
• 1 green chili, finely chopped
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• Salt, to taste
• Fresh coriander leaves, for garnish
• For Coconut Chutney:
• 1/2 cup grated coconut
• 1/4 cup yogurt
• 2 tbsp roasted peanuts
• Salt, to taste

Instructions

1. In a bowl, whisk the eggs and set aside.
2. Heat oil in a pan over medium heat. Add onion and sauté until golden brown.
3. Add tomatoes and green chili, and cook for 2 3 minutes.
4. Stir in turmeric powder, red chili powder, garam masala, and salt. Cook for another minute.
5. Pour the egg mixture over the spiced onions and tomatoes, and stir gently until eggs are set. Garnish with fresh coriander leaves.
6. For Coconut Chutney: Blend grated coconut, yogurt, roasted peanuts, and salt in a blender until smooth.

Chef’s Insight

Use medium-sized eggs for a perfect balance in texture.

Notes

Make sure to cook the onions until golden brown for a rich flavor.