Omelette Pakaki Curry (Spinach & Tomato Omele

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

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.


Yield: 4 Servings