The only place where I have ever eaten Omeletter Jhol or Bengali Omelette Curry is in my dear friend Madhumita’s home. The first time I ate this dish, it was a revelation and I instantly fell in love with it. In fact, Madhumita ensures that this curry is always served when I have dinner at their home.
In recent months, both Madhumita and I have been so busy that we never seem to meet, let alone have a meal with each other. The result is that I have been denied my quarterly fix of Omeletter Jhol. 🙁
My brother also happened to have this wonderful omelette curry once at Madhumita’s home and he too has developed a craving for it. So desperate were we for a taste of this dish, that we decided to make it at home.
This dish was made entirely by my brother and sister-in-law. I just supplied the recipe. Thanks, Madhumita. Any acts of omission and commission are entirely mine. 🙂
How to Make Omeletter Jhol or Bengali Omelette Curry
- Eggs – 3
- Potato – 1 Large
- Tomatoes – 2 Large
- Onions – 2 Large
- Ginger-Garlic Paste – 1 tbsp
- Coriander Powder – 2 tsp
- Cumin Powder – 1 tsp
- Garam Masala – 1 tsp
- Red Chilli Powder – 1 tsp
- Turmeric Powder – 1 tsp
- Mustard Oil or Vegetable Oil – 2 tbsp
- Salt to Taste
- Coriander Leaves for Garnish
- Chop the onions and grind the onions into a smooth paste.
- Peel and dice the potato.
- Heat the oil and add the potato pieces.
- Sauté for 3-5 minutes.
- Add the onion paste and fry for 5 minutes.
- Add ginger-garlic paste.
- Fry for 2 minutes.
- Add garam masala, chilli powder, and turmeric.
- Fry for 2 minutes.
- Purée the tomatoes and add to the fried onion masal.
- Fry till the oil leaves the sides.
- Add 1.5 cups of water and salt.
- Simmer till the potato cooks and the gravy thickens.
- In the meantime, make two omelettes using the 3 eggs.
- Chop each omelette into 2″ pieces.
- Places the pieces in the gravy and let cook for 5 minutes.
- Garnish with coriander leaves.
- Serve Omeletter Jhol or Bengali Omelette Curry hot with rice.
- Ensure the gravy is slightly thick before adding the omelette pieces.
- Do use mustard oil, if possible, as it gives this dish it’s distinctive taste.