Breakfast and eggs are a classic combination, and whether you prefer them scrambled, boiled, or poached, eggs are a nutrient-rich source of protein. Recently, Aditi Rao Hydari, affectionately known as Bibbojaan, shared a recipe that combines her love for eggs with a flavorful twist: an omelette with Ellipaya Karam.
Hydari suggests starting by heating one and a half tablespoons of oil in a pan. Add half a tablespoon of ginger garlic paste, one sliced onion, two green chilies, and salt to taste, and cook for about 3 minutes. Then, crack open 3 eggs into the pan and cover with a lid, letting them cook for 2 to 3 minutes.
For the Ellipaya Karam chutney, grind 6 to 7 garlic cloves, 1 tablespoon of chili powder, one-fourth teaspoon of cumin, and salt in a mixer or mortar and pestle to make a coarse paste. This chutney will add a distinctive flavor to your dish.
Once the eggs are cooked, stir in the chutney and turn off the heat. Serve the omelette with roti or parathas.
Saddam Hussain, Chef de Partie at Novotel Lucknow cited to The Indian Express that such chutneys are popular in Rajasthan and Maharashtra and are similar to the Western chili oil. “What used to be a slow infusion process is now quicker, with sizzling hot oil added to chili flakes and garlic to create a crunchy chili crisp,” he said.
Hussein recommended adding Ellipaya Karam chutney to your eggs, much like how you would use Tabasco sauce for extra flavor. “You can also mix the chutney or paste into the egg mixture before cooking it in the pan,” he suggested.
He noted that adding the chutney at the end allows you to control the flavor intensity, which is his preferred method for enjoying an omelette.
