Omelette with Betel Leaf Pesto
After almost a decade, I am visiting my native in Western Odisha during the scorching summer. While I always time my visits to coincide with the pleasant weather prevalent during the months of October-November, circumstances dictated my travel plans this time. It is strangely comforting to be back in the midst of an oppressive heat wave that makes its presence felt even as early as daybreak and extends well into the late hours of the night. A train journey to this part of Odisha presents a stark contrast with the Coastal regions of the state which still has some greenery to boast. A landscape of yellowed, wilted, scorched and burnt vegetation stretches out for as long as one cares to look. Everything stands still and if at all the winds blow, they are hot enough to scald the skin.
Pakhala seems to be the only source of respite for most folks as the roads wear a completely deserted look during midday. But today's post is not about Pakhala. This one has been in the drafting stage for sometime as I had been tied up with a couple of things in the past weeks. A very daring and experimental recipe that involves making a pesto out of betel leaves, this is part of my efforts to add a touch of gourmet to everyday food. Getting the flavors of the pesto right is the toughest part of this recipe. One might just need to tweak the proportions of the pesto ingredients to adapt it to their taste-buds.
Read on for the recipe -
Preparation Time - 15 mins
For the pesto -
- 1/2 of 1 tender betel leaf
- a handful of coriander leaves
- 2 garlic cloves
- 4 tsp sesame seeds
- 1 tsp sugar
- 1 tsp lime juice ( or tamarind paste )
- 1 tsp oil
- salt to taste
Other ingredients -
- 2 eggs
- a few cherry tomatoes
- 2-3 betel leaves
- 2 pinch salt
- a few drops of oil
Cooking - Break the eggs into a bowl. Add a little salt and beat gently.
Heat a non stick frying pan . Smear with a few drops of oil.
Toss a few cherry tomatoes and sprinkle a little salt over them. Cook for 2-3 mins and then remove.
Pour the egg onto the same pan and spread it into an even layer. Cook on both without browning.
Remove and keep aside.
Spread a layer of the pesto on one half of the omelette and fold.
Serve on betel leaves along with the cherry tomatoes.