Separate egg yolk from white egg and beat both of them separately till froth appears
Mix both of them and again beat to mix them well
Put two teaspoon of oil on the pan
Put one chopped onion and two tomatoes after frying one teaspoon of jeera in oil on the pan
Mix them well till onion becomes red , mixes well with the tomato and the oil starts separating from the onion.
Put some turmeric(haldi) and salt in it and keep it stirring
Mix half cup of milk and squeeze half a lemon in the beaten egg and mix it well.
Now start putting the beaten egg mixture slowly in the pan and move the scapula continuously without a break thereby putting the complete egg into the pan.
Hold the pan with one hand and keep stirring the egg without a break vigorously for about 10 min on low flame
Stop when egg starts taking the shape of a paste and bring down the pan.
Egg corma is ready.
Taste it . If you want it harder heat for some more time.
If you use mustard oil it will give you a special taste but you should like its smell. It can be cooked in any oil and if you want to take care that you consume the least no of calories use olive oil.
The lemon juice takes out all the smell of the egg which some of us do not like it even in the omellette.
The introduction of milk into it is to soften it so that you like itsfluffynesswhile you munch it.
Beating it separately makes it even and leaves no traces of separate eggs of white or the yolk which at times children object to.
