Spicy Omelette Strips In Tomato Sauce Recipe
Ingredients
| 500 gms. tomato pulp | ||
| Sugar | 1 Tablespoon (For the Sauce:) | |
| 1 tbsp. sugarcane vinegar | ||
| Corn flour | 1 Tablespoon (For the Sauce:) | |
| 1/2 tsp. red Kashmiri chilli powder | ||
| Garlic | 1/2 Teaspoon, minced (For the Sauce:) | |
| Tomato ketchup | 1/2 Cup (16 tbs) (For the Sauce:) | |
| 1 tbsp. olive oil or any other oil | ||
| Salt | To Taste (For the Sauce:) | |
| Eggs | 6 Small (For the Omelettes:) | |
| 3 spring onions, cut in julienne very fine | ||
| Ginger | 1 Tablespoon, minced (For the Omelettes:) | |
| Coriander leaves | 1 Tablespoon, minced (For the Omelettes:) | |
| 1 tsp. green chillies, deseeded and cut fine | ||
| Black pepper powder | 1/2 Teaspoon (For the Omelettes:) | |
| Salt | To Taste (For the Omelettes:) | |
| Olive oil or peanut oil | ||
Directions
Place all the sauce ingredients in a large saucepan. Add 1 cup of water and place on a low fire. Mix well without stopping until you have a smooth, silky, sweet and sour sauce. Remove when it boils and set aside.
Mix all the ingredients for the omelettes in a large bowl, except the oil. Add whisked eggs also. Taste for salt.
Take a non-stick fry pan and spread oil at the bottom. When it heats, add one-third the egg mixture and fry the omelette until golden-brown on both sides.
Make 3 such omelettes. Place them on a cutting board. Cut each into 2 pieces and then cut each piece into thick 1/2 inch strips.
Place the cut strips onto a small flat dish. Heat the sauce and pour over the strips.
Serve with hot rolls and butter.
Mix all the ingredients for the omelettes in a large bowl, except the oil. Add whisked eggs also. Taste for salt.
Take a non-stick fry pan and spread oil at the bottom. When it heats, add one-third the egg mixture and fry the omelette until golden-brown on both sides.
Make 3 such omelettes. Place them on a cutting board. Cut each into 2 pieces and then cut each piece into thick 1/2 inch strips.
Place the cut strips onto a small flat dish. Heat the sauce and pour over the strips.
Serve with hot rolls and butter.
Chef
