CORRECTION: At 1:55 the oven temperature should be 180°C / 350°F. Apologies for the error!
Omelette’er jhol is a Bengali spicy egg curry prepared with omelette instead of regular boiled, pan-fried eggs. Although Bengalis love their egg curry, the ‘mamlette’er jhol’ occupies a special place in their hearts. It is quick to make and requires ingredients that are usually on hand, or easy to acquire in a pinch. What makes the egg omelette curry special, though, is the promise of a warm plate of rice with a flavourful, spicy curry-soaked omelette and juicy potatoes.
This recipe shows you how to prepare extra-spongy, fluffy omelette. If you feel like taking your dim’er omelette’er jhol to the next level, you will not regret the extra effort in preparing these light, airy omelettes. But this recipe works just as well if you decide to make a regular, pan-fried omelette. So whether in a hurry, or tired from a long, rough day, you’ll be hard-pressed to find a more soothing and well-rounded meal than ‘mamlette’er jhol’ and rice.
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