Omelette Pakaki Curry (Spinach and Tomato Omelette)

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3 Tomatoes, large and chopped
5 Eggs
2 tb Butter or oleo
1 ts Cumin, ground
1 ts Garam masala
2 Green chilies (optional)
1 lb Spinach, fresh or thawed
1 c Water
2 tb Coriander leaves, chopped
1 tb Ginger, fresh and chopped
5 Garlic
1 tb Butter or oleo
1 pn Salt
1 lg Onion, sliced

Original recipe makes 4 Servings



Beat eggs until yolks are lemon colored. Add salt to taste and Garam Masala. (See recipe under "Garam Masala"). Beat again. Heat 1 tb butter/oleo in skillet. Pour in egg mixture and cook an omelette 1/4-inch thick. Cut into small serving pieces. Set aside and keep warm. Salt spinach and cook in a covered saucepan for 5 mins. Grind spinach to a paste. Heat 2 tb butter/oleo in a saucepan and cook onions, garlic, ginger, and chilies until onions are golden. Add cumin and tomatoes. Cook a few mins more. Add 1 cup water and simmer for 10 mins. Add omelette pieces and heat them through. Stir lightly a few times. Garnish with coriander leaves. File

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