PREPARATION

1. In a mixing bowl, add 3 eggs, 40 grams onions, 1 tablespoon coriander, 1/4 teaspoon salt and whisk it well.

2. Heat some oil in a pan and pour the whisked eggs in it.

3. Cook until the omelette is set.

4. Now, flip it gently and cook until it turns golden brown in color from both sides.

5. Cut it into pieces and remove it from heat.

6. Heat 2 teaspoons oil in a skillet, add 1 teaspoon cumin, 2 teaspoons ginger garlic paste, 1 teaspoon green chili and stir for 1 - 2 minutes.

7. Then, add 140 grams onions and fry till translucent or until it turns golden brown in color.

8. Now, add 250 grams tomato puree and mix it well.

9. Add 1/2 teaspoon turmeric and stir well.

10. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder and mix it well.

11. Cook for 3 - 5 minutes on medium heat.

12. Then, add 300 milliliters water and mix it well.

13. Bring it to a boil.

14. Now, add the omelette pieces in it and mix it well.

15. Add 1 teaspoon garam masala and mix it again.

16. Cook for another 3 - 5 minutes on medium heat.

17. Garnish with coriander.

18. Serve hot with roti.