Try out this Aditi Rao Hydari-approved omelette recipe for breakfast!

According to Hydari, add one and a half tablespoons oil, half a tablespoon ginger garlic paste, one sliced onion, two green chillis, and salt according to taste and cook for 3 minutes. Then crack open 3 eggs and cover them with a lid. Cook for 2 to 3 minutes.

The Heeramandi actor added that in a mixer or mortar and pestle, put 6 to 7 garlic cloves , 1 tablespoon chilli powder, one-fourth teaspoon cumin, salt and grind it to make a coarse paste. This is your Ellipaya Karam chutney.

To finish off, you can add the paste to the egg and turn off the flame. Serve it with roti or parathas.

 

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Indianexpress.com spoke to Sadaf Hussain, Chef the partie, Novotel Lucknow to understand how you can add Ellipaya Karam to spice up your otherwise regular omelette.

Hussain said that such chutneys are a popular affair in Rajasthan and Maharashtra, and the mixture of garlic, chillies, and oil is an Indian version of its Western counterpart, chili oil. “What used to be previously slowly infused, has now become a faster process where sizzling hot oil is added to chili flakes and garlic to make a crunchy chili crisp,” said the chef.

Hussain said just like you add a tabasco sauce to add flavour to your dishes, add a bit of the Ellipaya Karam pastes to add flavour to your egg. “You can also try and whisk the chutney or paste in the egg mixture before adding it to the pan.”

He shared that adding the chutney as a last step helps control the intensity of the flavour, which is also his preferred way to eat an omelette.