• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking From Heart
  • Home
  • Recipe Index
  • About
    • CH Accolades
    • CH Video Recipes
    • Privacy Policy
  • Contact
  • Subscribe to our Blog!
menu icon
go to homepage
  • Recipe Index
  • Contact
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Contact
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Egg Recipes

    Bengali Egg Omelette Curry | Mamlette er Torkari

    Published: Mar 23, 2021 by Ramya · Leave a Comment

    105 shares
    • Facebook1
    • Twitter
    Jump to Recipe Print Recipe

    Learn how to make Bengali Egg Omelette Curry recipe with step by step pictures. Mamlette’r Jhol recipe made with egg omelettes and boiled potatoes – best with hot steamed rice.

    Mamlette'r Jhol Recipe

    Mamlette er Torkari – a simple, flavorful egg omelette curry made Bengali style is a perfect side dish for hot steamed rice or paratha. Unlike other egg curry recipes, this is made with egg omelettes. I made this recipe on husband’s insistence, as he was missing his office lunch table and team-mates. He described in great detail, how a simple egg omelette curry from his colleague’s lunchbox would lit up the entire table. I made it my weekend project to replicate the same taste and never having tasting it myself, I had to depend on online recipes for reference, this one came close based on the description and I modified it per our taste preferences. It most certainly lived up to its expectations. It is such a flavorful curry, although very simple.

    Mamlette’r Jhol

    Jhol is a thin, runny curry that is so flavorful and spicy, cooked with commonly available ingredients in any Indian pantry. In this Bengali Egg Omelette Curry called Mamlette’r Jhol, chopped up fluffy omelettes and boiled/roasted potatoes are cooked in the curry. They soak up & absorb the flavors and spices of the jhol, making it the simplest and yet the best side dish for rice. It is easy to put together a comforting meal with very minimal effort, serving this egg curry with some rice and rotis, for quick lunch or dinner.

    Mamlette er Torkari Recipe

    Tips & Important Notes to make Bengali Egg Omelette Curry

    • Making Bengali Style Egg Omelette Curry is very simple and it is a beginner-friendly recipe. There are a few points to take note of and some tips to make it perfectly.
    • Mustard Oil is an essential ingredient in making this curry and typical of most Bengali recipes, it adds a ton of flavor. If you are using mustard oil for the first time – make sure to bring the mustard oil to a smoking point before adding rest of the ingredients. It is either consumed raw or brought to smoking point, to avoid digestive issues.
    • Mamlette er Jhol is a thin, runny curry and both omelettes & potatoes add to the volume. Adjust the amount of water depending on the consistency of the curry after adding omelettes. We want the omelettes to soak up the flavors of the curry and not become a soggy mess.
    • Traditionally, potatoes are roasted in oil separately before being added to the jhol but to reduce the cooking time, I added boiled potatoes directly.
    • A layer of oil floating on top would enhance the taste of the curry, but I didn’t use a lot of oil. Feel free to increase the amount of oil to make a rich curry.
    • Beat the eggs right before making the omelette and don’t make omelettes until they are to be added to the gravy – this helps in keeping them fluffy and light.

    Omelette'r Jhol Recipe

    Serving Suggestions

    Omelette er Torkari tastes the best when served hot/warm with hot steamed rice or roti or phulka. As omelette is cooked in thin curry, it is best to consume it the same day and not to store it in fridge.

    Check out other Egg recipes

    • Kerala Egg Biryani
    • Udaitha Muttai Kuzhambu
    • Egg Roast
    • Egg Puffs
    • Nadan Mutta Curry

    Bengali Egg Omelette Curry

    Bengali Egg Omelette Curry Recipe with Step by Step Pictures

    In a pan heat 3 tablespoon Mustard Oil and bring it to smoking point. As it is fuming, add 2 dry red chillies, 2 dry bay leaves, 3 cloves, 2 cardamoms, 3” cinnamon and 1 teaspoon cumin seeds.

    Next add 2 medium onions finely sliced.

    Fry on low flame until the onions are light golden brown and soft. Add 1 teaspoon ginger garlic paste. Cook for 2 mins.

    Now add 1 tablespoon Kashmiri red chilli powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder and ¼ teaspoon turmeric powder. Cook for a couple of minutes.

    Add about ¼ cup of water and cook on medium flame.

    In 2-3 mins, it should get thick and oil should leave from the sides of the pan.

    Now add 1 medium tomato finely chopped.

    Cook it on low flame until the tomatoes are mushy.

    Next add 2 medium potatoes, boiled peeled and cubed along with salt as needed.

    Add about 2 cups of water and cook the gravy for 3-4 mins.

    As the gravy begins to boil, add 2 green chillies slit cut.

    Next add 1 teaspoon of sugar and continue cooking the gravy.

    In about 4-5 mins, the gravy should be boiling.

    Meanwhile heat a small pan for making omelette. In a bowl, break open the eggs along with ½ cup finely chopped onions and 1 green chilli finely chopped. Beat until the eggs are frothy & pale in color.

    Pour into the hot pan and drizzle oil around.

    Cook on both sides until golden brown and remove from heat. I made 2 omelettes.

    Cut the omelettes into quarters of equal size. Don’t cut them too small.

    Add the cut omelette pieces into the gravy, coat them on both sides. Add extra water if the gravy is too thick.

    Now add ¼ teaspoon garam masala powder and gently mix it.

    Bring the gravy to a boil by cooking covered for 4-5mins. Remove from heat.

    Serve hot immediately with steamed rice or roti.

    Bengali Egg Omelette Curry

    Recipe Notes

    • Adjust spices as per preference.
    • Although this is egg omelette curry, you can skip the egg omelette and make it with just potatoes.

    Recipe Card

    📖 Recipe

    Bengali Egg Omelette Curry

    Bengali Egg Omelette Curry | Mamlette er Jhol

    Ramya
    Learn how to make Bengali Egg Omelette Curry recipe with step by step pictures. Mamlette’r Jhol recipe made with egg omelettes and boiled potatoes – best with hot steamed rice.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Side Dishes
    Cuisine Bengali Cuisine
    Servings 4 people

    Equipment

    • Large Fry Pan
    • Small Fry Pan

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    For Omelette

    • 3 Eggs
    • ½ cup Finely Chopped Onions
    • 1 Green Chilli Finely Chopped
    • Salt as needed
    • Oil as needed

    For Mamlette’r Jhol

    • 3 tablespoon Mustard Oil
    • 2 Dry Bay Leaves
    • 2 Green Cardamoms
    • 3 Cloves
    • 3 ” Cinnamon
    • 2 Dry Red Chillies
    • 1 teaspoon Cumin Seeds
    • 2 Medium Onions Finely Sliced
    • 1 Medium Tomato Chopped
    • 2 Medium Potatoes Boiled & Cubed
    • 1 teaspoon Ginger Garlic Paste
    • 1 tablespoon Kashmiri Red Chilli Powder
    • 1 teaspoon Coriander Powder
    • 1 teaspoon Cumin Powder
    • ¼ teaspoon Turmeric Powder
    • 1 teaspoon Sugar
    • ¼ teaspoon Garam Masala Powder
    • 2 Green Chillies Slit
    • Salt as needed
    • Water as needed
    Prevent your screen from going dark

    Instructions
     

    • In a pan heat 3 tablespoon Mustard Oil and bring it to smoking point. As it is fuming, add 2 dry red chillies, 2 dry bay leaves, 3 cloves, 2 cardamoms, 3” cinnamon and 1 teaspoon cumin seeds.
    • Next add 2 medium onions finely sliced.
    • Fry on low flame until the onions are light golden brown and soft. Add 1 teaspoon ginger garlic paste. Cook for 2 mins.
    • Now add 1 tablespoon Kashmiri red chilli powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder and ¼ teaspoon turmeric powder. Cook for a couple of minutes.
    • Add about ¼ cup of water and cook on medium flame.
    • In 2-3 mins, it should get thick and oil should leave from the sides of the pan.
    • Now add 1 medium tomato finely chopped.
    • Cook it on low flame until the tomatoes are mushy.
    • Next add 2 medium potatoes, boiled peeled and cubed along with salt as needed.
    • Add about 2 cups of water and cook the gravy for 3-4 mins.
    • As the gravy begins to boil, add 2 green chillies slit cut
    • Next add 1 teaspoon of sugar and continue cooking the gravy.
    • In about 4-5 mins, the gravy should be boiling.
    • Meanwhile heat a small pan for making omelette. In a bowl, break open the eggs along with ½ cup finely chopped onions and 1 green chilli finely chopped. Beat until the eggs are frothy & pale in color.
    • Pour into the hot pan and drizzle oil around.
    • Cook on both sides until golden brown and remove from heat. I made 2 omelettes.
    • Cut the omelettes into quarters of equal size. Don’t cut them too small.
    • Add the cut omelette pieces into the gravy, coat them on both sides. Add extra water if the gravy is too thick.
    • Now add ¼ teaspoon garam masala powder and gently mix it.
    • Bring the gravy to a boil by cooking covered for 4-5mins. Remove from heat.
    • Serve hot immediately with steamed rice or roti.
      Bengali Egg Omelette Curry

    Notes

    • Adjust spices as per preference.
    • Although this is egg omelette curry, you can skip the omelettes and make it with just potatoes.
    Keyword Side Dishes for Rice
    InstagramMention @cookingfromheart or tag #cookingfromheart if you have tried this recipe!
    YouTubeDo you enjoy short recipe videos? Subscribe to our YouTube channel to watch new videos!

    Mamlette er Torkari Recipe

    I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

    Share this: Show some love!

    • Click to share on Pinterest (Opens in new window) Pinterest
    • Click to share on Facebook (Opens in new window) Facebook
    • Click to share on X (Opens in new window) X
    • Click to share on Telegram (Opens in new window) Telegram
    • Click to share on WhatsApp (Opens in new window) WhatsApp

    Like this:

    Like Loading...

    More Egg Recipes

    • Easy Egg Pepper Fry Recipe
      Egg Pepper Fry | Egg Pepper Masala
    • How to make Anda Rassa recipe
      Kolhapuri Egg Curry | Anda Rassa Recipe
    • How to make Restaurant Style Egg Curry
      Restaurant Style Egg Curry | Easy Egg Curry Recipe
    • One Pot Egg Biryani Recipe
      Egg Biriyani | Homemade Egg Biryani Recipe

    Reader Interactions

    Comments

    No Comments

    5 from 2 votes (2 ratings without comment)

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome

    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


    Popular Recipes

    • Eggless Gulab Jamun Cake
      Eggless Gulab Jamun Cake

    • Fried Gram Chutney without Coconut
      Pottukadalai Chutney | Fried Gram Chutney without Coconut

    • Soya Sukka Curry
      Soya Chunks Chukka | Soya Sukka Curry

    • Bakery Style Egg Puffs Recipe
      Egg Puff | Bakery Style Egg Puffs Recipe

    • Pressure Cooker Tomato Rice | Easy One Pot Tomato Rice

    • No-Bake Mango Cheesecake with Agar Agar
      No-Bake Mango Cheese Cake with Agar Agar


    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Contact

    Newsletter

    • Sign Up! for emails and updates

    As seen on

    • Featured
    my foodgawker gallery

    COPYRIGHT © 2025 - Cooking From Heart

    This website uses cookies to improve your experience. We'll assume you're okay with this, but you can opt-out if you wish.Accept Read More
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    105 shares
    %d

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.