Alur Daal-e Dim Omelette (Egg and Potato Curry)

Serves four people.

Ingredients:

• Potatoes - 8
• Eggs - 4
• Chopped onion - 4 tablespoons
• Chopped garlic - 1 teaspoon
• Fried cumin powder - ½ teaspoon
• Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - 1 teaspoon
• Ground turmeric - 1 teaspoon
• Green chili - 4 to 5
  
• Salt - 1½ teaspoons
  
• Oil - ½ cup
  

Preparation:

• Boil and slightly mash the potatoes. Do not turn it into a paste.
• Add 10 to 12 cups of water, and mix with turmeric and salt thoroughly.
• When the mixture turns thin, heat over low heat and keep stirring.

• Leave the mixture on the stove and stir occasionally.
• Make omelettes with the eggs in a separate pan, and cut them up into small pieces.
• Keep the eggs aside.

• Heat the rest of the oil and add the panchforon.
• Brown the onions and garlic in the same mixture, and add the green chilis.
• After a while, pour all the contents into the potatoes mix.
• Wait for a couple of minutes and add the omelette pieces into this mix as well.
• Keep stirring.

• Take off the stove once the mix starts to boil and the gravy slightly thickens.
• Sprinkle with fried cumin powder and serve hot or cold.
  

Dim Omeletter Rokom Fer (Mixed Egg Omelette)

Serves three people.

Ingredients:

• Eggs - 4
• Butter - 2 tablespoons
• Milk - 1 cup
• Chopped spinach – 2 tablespoons
• Thin sliced carrot – 1
• Chopped coriander – 2 tablespoons
• Chopped onions – 2 tablespoons
• Chopped mint – 1 tablespoon
• Chopped garlic – 1 teaspoon
• Chopped green chili – 3 to 4
• Whole cumin – ½ tablespoon
• Oil – 4 tablespoons
  
• Salt – ½ teaspoon

Preparation:

• Melt butter in a pan.
• Beat the eggs with milk and butter. Keep aside.

• Fry garlic and onion in oil until they turn brown.
• Add cumin and stir.
• Add spinach, coriander, mint, chili and carrot.
• When crisp, add the egg mix.
• Rotate the pan, fry like omelette.
• Keep the heat low.
• Serve hot.