Ingredients:

• For omelette:
• 2 – eggs
• Salt, to taste
• 1/4 tsp – pepper powder
• 2 tsp – Butter
• For Curry:
• 1 – onion, chopped finely
• 1 cup – Coconut Milk
• 2 – green chillies, chopped finely
• 1/2 tsp – Ginger paste
• 1/2 tsp – Garlic paste
• 1/4 tsp Turmeric powder
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – coriander powder
• 1/2 tsp – Cumin seeds powder
• 1/4 tsp – curry powder
• Salt, to taste
• 2 tbsp – oil
• Chopped Coriander leaves

Method:

1. Blend eggs, salt and pepper powder till frothy. Heat a pan, add 1 tsp butter. Pour half the egg mixture.
2. Cook on slow flame till golden brown. Turn the omelette and let the other side cook till golden brown. Remove from fire.
3. Follow the same procedure to make the other omelette.
4. Cut the omelette in to 1 inch pieces. Keep aside.
5. Method for Curry:
6. Heat oil in kadai.
7. Fry onion till golden brown. Add ginger-garlic paste and simmer for a minute.
8. Add green chillies, all the powders and salt.
9. Add coconut milk and cook for 8-10 mins on slow flame.
10. When gravy thickens, add omelette pieces and cook for another 3-4 mins.
11. Garnish with coriander leaves.
12. Serve hot with rice.

Recipe courtesy of Sify Bawarchi