Veeramachaneni Ramakrishna Diet Omelette

Check Below for Cooking Method and Ingredients


Munaggaku(Drumstick Leaves)-1 Cup
Mushrooms-3 to 4 Finely Chopped
Onion-half Chopped
Garlic Chopped-1 Teaspoon
Ginger Chopped-1 Teaspoon
Greenchillies-3 Chopped
Turmeric-half Teaspoon
Fresly Crushed Pepper-1 Teaspoon
Coconutoil(or Butter)-1 Tablespoon
Grated Coconut-1 Tablespoon(Optional)
Rock Salt Powder-as Per Taste
Ghee-1 Teaspoon(Optional)
Mustard Seeds-half Teaspoon
Cumin Seeds-half Teaspoon


Heat a Pan.
Add Coconutoil or Butter.
Add Mustard Seeds and Cumin Seeds.
Let It Splutter.
Add Chopped Greenchillies,garlic,ginger and Curry Leaves.
Saute Well.
Add Chopped Onion.
Add Required Rock Salt Powder.
Saute for 2 Minutes.
Add Turmeric Powder.
Add Chopped Mushrooms and Saute Well.
Add Cleaned Munagakku Leaves(Drumstick Leaves).
Mix Everything Well and Fry for 2 Minutes.
Add Freshly Grated Coconut(Optional) and Mix Well.
Switch Off the Flame.
Vegetarians Can Have This at This Stage as a Complete Meal.(Without Eggs)
Take 2 Beaten Eggs.
Add This Cooked Drumstick Leaves and Mushroom Mixture to This.
Beat Well.
Add 1 Teaspoon of Freshly Crushed Pepper Powder.
Mix Everything Well.
Heat the Pan for Making Omelette.
Add Half Teaspoon of Ghee.(Butter,coconutoil or Oliveoil)
Pour the Egg Mixture and Spread Well.
Close the Lid and Cook for 3 Minutes in Medium Flame.
Open the Lid and Turn Other Side of the Omelette.
Cook the Other Side Also in Medium Flame.
Switch Off the Flame and Serve.
Enjoy This Omelette With Your Nuts.(Almonds,pistas or Walnuts)

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