Sanjeev Kapoor

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Omlette Rassa

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Beaten eggs drizzled into a spicy and flavourful gravy .

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Omlette Rassa

Main Ingredients

Eggs, Tomatoes




Main Course-Egg

Level Of Cooking



  • Eggs
  • Tomatoes
    3 medium
  • Oil
    2 tablespoons
  • Bay leaves
  • Cinnamon stick
    2 inch sti
  • Black cardamoms
  • Black peppercorns
    1 teaspoon
  • Ginger
    1 inch
  • Garlic cloves
  • Coriander powder
    1 tablespoon
  • Red chilli powder
    1/2 teaspoon
  • Turmeric powder
    a pinch
  • Garam masala powder
    1/2 teaspoon
  • Bhuna masala
    130 grams
  • Tamarind paste
    1 teaspoon
  • Fresh coriander leaves finely chopped
    2-3 tablespoons


Step 1

Heat oil in a non-stick pan, add bay leaves, cinnamon, black cardamoms and black peppercorns and saute till fragrant.

Step 2

Finely chop ginger, mash garlic cloves and add both to the pan and sauté for 2-3 minutes.

Step 3

Roughly chop tomatoes and puree them. Add to the pan and sauté for 3-4 minutes.

Step 4

Add coriander powder, red chilli powder, turmeric powder and garam masala powder and mix well.

Step 5

Add bhuna masala and sauté for ½ minute. Add 3-4 cups of water, tamarind paste and mix. Allow the rassa to come to a boil.

Step 6

Break eggs into a bowl and whisk well. With a teaspoon drizzle the whisked egg into the rassa and cook for 1-2 minutes.

Step 7

Add coriander leaves and mix. Transfer into a serving bowl and serve hot.

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