This dish makes me want to go home. I remember Mamma serving this along with puttu for the morning breakfast. She used to also make this when an extra dish is needed for lunch. The aroma and taste of coconut oil, curry leaves and shallots are what makes this simple dish truly special. I’ve had this in many Kerala households where the eggs are made in one thick single omlette and is served divided into smaller pieces.
Coconut oil- 2tbsp,
Shallots – sliced, 1/4cup
Curry leaves – torn, 6
Green chillies- chopped, 1tsp
Crushed black peppercorns – 1/2tsp
Heat oil in a pan and saute shallots for a minute. Add green chillies and curry leaves and saute for a couple of minutes more.
In a bowl, beat the eggs with salt and pepper. Add this to the shallots.
Cook eggs till set and turn over to cook the other side.
Fold in half and cut into thick triangles. Serve hot.