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Eggs - 4 (beaten)
Mixed fresh herbs - 2 tbsp (chopped)
Knob of butter
Olive oil - 3-4 tbsp
Fresh orange juice - 1 tbsp
Red wine vinegar - 1 tsp
Grainy mustard - 1 tsp
 large beef tomatoes - 2 (thinly sliced)
Salt and ground black pepper
Fresh herb sprigs- to garnish


  • Beat the eggs, herbs and seasoning together.
  • Heat the butter and a little of the oil in an omelette pan.
  • When the fats are just sizzling, pour in the egg mixture and leave to set for about 5 minutes until almost cooked through, stirring very occasionally with a fork.
  • Meanwhile, heat the rest of the oil in a small pan with the orange juice, vinegar and mustard, and add salt and pepper to taste.
  • Roll up the cooked omelette and cut neatly into 1 cm wide strips.
  • Keep them rolled up and transfer immediately to warmed plates.
  • Arrange the sliced tomatoes on the plates with the omelette rolls and pour on the warm dressing.
  • Garnish with herb sprigs and serve.
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Dondakaya Masala (Gherkins Masala) curry

Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste

For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp

Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.