Egg Omelette Curry Bengali Style
Egg Omelette Curry is also sometimes referred to as Mamlette er torkari or Dim Omelette Jhol. I haven’t met any Bengali who doesn’t love this dish unless he or she is allergic to egg. Dimer Dalna is one of the most common Bengali Egg curry, which Ma would prepare at least once in two weeks. And to switch it up, Ma would make this dish. She would prepare the Omelettes and let me eat one tiny portion while she uses the rest to prepare the Egg Omelette Curry. There are several types of Indian curry with Omelette on top. But this Bengali style Omelette Curry rice is my ultimate comfort food.
How to make Egg Omelette Curry
Needless to say, the star of the dish is the Omelette. And you have to make the omelette the right way, so it doesn’t taste flat and instead tasty fluffy and soft. There are two different ways I make the omelette for the Omelette Torkari. Either, make a frittata or I make a big size multiple rolled omelette, Korean style. (watch the VIDEO to understand the rolled omelette steps) Once you prepare the Omelette, the curry is pretty straight forward with onion, tomato gravy. Bengali love potatoes, so there are some bite size potatoes added too.
What spices are added?
Talking of the spice mix, it’s simple and everyday Indian spices that goes in the curry. Ma always asks me to mic the dry spice powder with water before adding to the hot wok as that would avoid the risk of burning the spice powder. You want to cook the spice paste with onion, tomato until you see the oil seperating from the side. Then pour water, add the omelette portions and let it simmer for a while. The omelette portions will puff up and soak up all the flavor from the curry.
How long it takes to prepare the Egg Curry?
Will little multitask, the curry comes together in less than 30 minutes. This Egg Omelette Curry is a family favorite, and we always love it with rice, but you can surely try roti or paratha too.
