by Tariq Ali
For breakfast, my lady has rice with either chana (chickpeas) or rajma (kidney beans). To my lady’s breakfast, I contribute the mamlet – the Bangladeshi omelette.
To make a mamlet, you need:
1 tablespoon finely chopped onion
1 finely chopped green chili
A pinch of salt
1 tablespoon of oil
1. Over a medium high heat, heat the oil in a frying pan.
2. While the oil heats, beat together the egg, onion, chili and salt.
3. When the oil is very hot, ladle half the egg mixture into the oil, spreading it out in a thin layer. It should sizzle as soon as it hits the oil – if it doesn’t, the oil isn’t hot enough.
4. In about 30 seconds, flip the mamlet with a spatula. In about another 30 seconds, take it out of the pan – it is done.
5. Add the remainder of the egg and repeat, for two, thin, pancake-like mamlets (see gallery of photos above).
My lady has her mamlet with rice, chana or rajma, sliced radishes, achaar (pickle) and yogurt. In roadside Dhaka restaurants, we breakfast on porota-mamlet. Not paratha and omelette, but porota and mamlet.
Tariq Ali is a historian, cook and avid player of Civilization. He wishes his lady Sim-Sima would eat more fruits and vegetables.