Who could have thought, one fine evening, after finishing the work I will be writing a blog post on Mamlette er Torkari; or should I say Omelette er Torkari. I couldn’t find anything but this humble Omelette er Torkari to write at the month end, to be specific at the end of the financial year. Superbly pissed off me (read the poor Finance professional) found nothing but the Mamlette er Jhol to cook and click as it seems.
Mamlette er Torkari is all emotion; this has nothing to do with the sophistication called Omelette! I haven’t heard the upper-middle-class friends discussing the Mamlette er Torkari while growing up. For them, it has always been the Omelette er Torkari, or even not.
Mehebub says the Omelette Curry is one of the sexiest forms of Omelette! For him, the soft omelette paired with the chunks of potatoes and the light curry is a comfort dish. It is charismatic or better to say the extra dose of Egg-loaded lust. However, for me, it has never been the comfort. I never liked this dish while growing up. Having this as part of lunch/ dinner was the intimation of limitation. That the budget was tight in my 28 membered household. It was not that it tasted bad but Omelette er Torkari is typically part of the bitter-sweet childhood.
The days of limited resources; the days of seeing the family managing everything. A big fat Bowl full of Omelette er Torkari along with the rice and daal, was what I had seen making Maa and Mamoni for us. Hardly 12 Eggs were what they needed that time to make the curry for the 28 membered group that we call family. Then there was the serving part. The children were provided with most of the egg chunks followed by the male members and the women ended on having the last bit of the Torkari. While clicking the pictures, I was remembering those days and probably the reason I ended up with using the Egg-shell as the prop.
Now, don’t think this post is all about the childhood memories of not having the things others would have had. I, after all, an optimist and hopeless romantic too. After all, there was that one piece of Mamlette Baba never ever had and always kept separately for Maa saying he was full! The reason I ended on using the turquoise as part of my frame; the color of happiness.
I cook Omelette er Torkari quite regularly at home. Both the girl and her father, after all, like it with their portion of rice. In fact, it was Mehebub who asked me to write the recipe (and the story). I told him that I will wait till the month end because I want to re-think about those days of my life! The pocket (and purse) is pinching at present and the bank account is insulting me. Needless to say, that intimation was enough to come up with this post. So here is my humble middle-class Mamlette er Torkari; which you can make and serve as Omelette er Torkari if sophistication is your mantra!
Coming to the recipe detail, a light, flavorful, comforting curry prepared with Omelette (Mamlette) and Potato chunks; Mamlette er Torkari (Okay Omelette er Torkari) is all about sheer comfort. The combination of Egg and Potato can’t go wrong after all.
- Serves: 5 People
- Serving size: 150g
- Calories: 325
- Fat: 15.1g
- Saturated fat: 3.3g
- Carbohydrates: 37.3g
- Sugar: 9.6g
- Sodium: 580mg
- Fiber: 5.1g
- Protein: 12.1g
- Cholesterol: 200mg
- Egg: 6
- Milk: 1 Cup (optional)
- Potato: 4
- Onion: 3
- Ginger Paste: 1 Tsp.
- Garlic Paste: 1.5 Tsp.
- Tomato: 2
- Green Chili: 3-4
- Panch Phoron / Bengali Five Spices: 1 Tsp. (for tempering)
- Turmeric Powder: ½ Tsp.
- Red Chili Powder: 1 Tsp.
- Sugar: 1 Tbsp.
- Salt: to taste
- Peel the potatoes and cut into wedges.
- Soak potatoes in water in order to avoid the blackening of the potatoes.
- Cut Onion and Tomato into slices or make a puree of the tomatoes.
- Now beat the eggs along with ½ Tsp. of salt, 2 chopped green chilies, ⅓ of the onion and milk to make the Omelette batter.
- Heat 1 Tbsp. of Oil in a pan and pour the egg batter. Don't spread the batter much as the omelette must be at least 2' thick and pillowy.
- Cook on low flame for 2-3 minutes and slit in between the omelette to spread the liquid equally.
- The end result must be a fluffy and thick omelette.
- Take the omelette out of the pan and cut into big chunks (3"/2").
- Now heat rest of the Oil fry the potatoes till those turn golden.
- Strain from the oil and keep aside.
- Temper rest of the oil with panch phoron and add chopped onions.
- Fry till the chopped onions turn translucent in color.
- Add Tomato puree (or chopped tomato) followed by the ginger and garlic paste.
- Cook for around 5 minutes in low flame and add little water while cooking.
- Cook till the oil comes out from the mixture.
- Now add Turmeric powder, Salt, Red chili powder and sugar and mix thoroughly.
- Add 3 cups of water and bring the mixture to boil.
- Add fried potato wedges and cook for 5 minutes by covering the pan in low flame.
- Now add Omelette chunks and cook for a minute or two.
- Serve the Omelette er Torkaro or Mamlette er Torkari hot with steamed rice.
I don't use many spices while making the curry and opt for the Bengali five spices as tempering.
You can use Deshi Dim (country egg) or Haser Dim (duck egg) if you wish to.
You can substitute the milk with two tbsp. of water.
Recipes from the Chatterjee household in addition to the Omelette er Torkari:
- Doodh Maach
- Bhetki Maacher Aloo Phulkopi diye Kalia
- Topse Maacher Fry
- Basanti Pulao
- Desi Murgir Dum
- Bengali Keema Curry
- Sada Aloo Chorchori
- Soru Chakli Pithe
- Panch Mishali Tarkari
- Kumror Chakka
- Katoya Data Chorchori
Have you tried the Omelette er Torkari Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on firstname.lastname@example.org. On Instagram you can use my hashtag #debjanirrannaghar or you, in addition, you can tag me at @foodofdebjani.
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