Prakash K. Sivanathan, Niranjala M. Ellawala

Bithara Miris Hodi

Name: Bithara Miris Hodi
Yield: Serves 2
Cuisine: Sri Lankan
Ingredients: ½ tsp chilli powder; 200 ml (7 fl oz/generous ¾ cup) water; 2 garlic cloves, finely chopped; ½ medium onion, sliced; 1 tsp salt; ½ tsp ground turmeric; 1 tsp Thuna Paha (curry powder); 1 tsp Thuna Paha (curry powder); 3 green chillies, deseeded and finely sliced; 6 fresh curry leaves, finely chopped; 1 tbsp oil; juice of ¼ lemon; ½ tsp cumin seeds; ½ tsp fenugreek seeds; 8 fresh curry leaves; 1 medium onion, finely chopped; ¼ tsp Bathapu Thuna Paha (curry powder); juice of ¼ lime; 300 ml (10½ fl oz/1¼ cups) coconut milk; ¼ tsp Bathapu Thuna Paha (curry powder); ½ tsp salt; ½ tsp baking powder; 1 tbsp plain (all-purpose) flour; ¼ tsp ground turmeric; 4 eggs

Preparation info

Serves
2

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

For the omelette

4 eggs
¼ tsp ground turmeric
1 tbsp

Asia
Sri Lanka
Main course
Brunch
Vegetarian
Breakfast
Spicy

Method

Start by making the omelette. In a medium bowl, beat the eggs with the turmeric, until the eggs have loosened. Add the flour, baking powder, salt and lemon juice, and beat again.

Heat the oil in a medium frying pan (skillet) over a low heat. Add the curry leaves and green chillies and give it a stir or two. Then, tip in the onions and sauté until they are soft and golden brown.