Name: Ande ka Chaar recipe by Affaf Ali at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: For the gravy:; Onion - 1; Tomatoes - 6; Ginger- garlic paste - 1/2 tspn; Cinnamon Clove Cardamon - 1each; Coriander leaves - few; Red chilly powder - 1/2tspn; Turmeric powder - 1/8th tspn; Coriander powder - 1 to 1.5tspn; Cumin powder - 1/4th tspn; Pepper powder - 1/8th tspn; Salt - according to taste; For the omelet:; Eggs - 5; Onion - 3; Coriander leaves - handful; Green chilly - 1; Chilly powder - little; Turmeric powder - a pinch; Pepper powder - little; Salt to taste.

ABOUT Ande ka Chaar RECIPE

Ande ka chaar - oops not hindiwala chaar. 'Chaaru' or 'Saaru' in south India refers to any tomato based preparation. Okay to make things easy let's call it - 'Omelet Curry'. This dish was introduced to me by my mil who is from Tamil Nadu but settled in Bangalore after her marriage. Omelet curry is made almost every fortnightly in my kitchen. This tangy and mild - spicy dish goes well with both roti and rice. Usually it tastes better if made few hours early, and reheated before serving.

Ingredients Serving: 4

For the gravy:
Onion - 1
Tomatoes - 6
Ginger- garlic paste - 1/2 tspn
Cinnamon Clove Cardamon - 1each
Coriander leaves - few
Red chilly powder - 1/2tspn
Turmeric powder - 1/8th tspn
Coriander powder - 1 to 1.5tspn
Cumin powder - 1/4th tspn
Pepper powder - 1/8th tspn
Salt - according to taste
For the omelet:
Eggs - 5
Onion - 3
Coriander leaves - handful
Green chilly - 1
Chilly powder - little
Turmeric powder - a pinch
Pepper powder - little
Salt to taste.

Instructions

For the Gravy
Make a coarse paste of onion and coriander leaves. Set aside. Remove the peel of tomato and make a fine paste. Set aside.
In a cooker take sufficient oil, once heated add cinnamon, clove and cardamon. Add the onion coriander paste. Fry well till raw smell disappear. Add ginger garlic paste and saute.
Add tomato paste and fry till oil separates. Add coriander powder, turmeric powder, cumin powder, pepper powder, chilly powder and salt. Fry well. Add about 1/2 glass water and cook for 1 to 2 whisle. Reduce to required consistency.
Gravy is ready.
For the Omelet
Chop onions to fine cubes, add fine slices of coriander leaves, green chilly pieces and spices. Mix well.
On a non stick Pan pour one third of the egg mixture and spread evenly.
Once the omelet is slightly cooked fold them from both sides to form rectangular pieces. Cut to desired shape and put them in the gravy. Make sure the gravy is hot enough.
Repeat for the remaining egg mixture.

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