Garlic cloves: 5
Ginger: 1” piece
Tomato: 1 small
Coriander powder: 1 ½ tbsp
Chilli powder: 1tbsp
Turmeric Powder: 1tsp
Garam Masala: 1tsp
Coconut Oil: 3tbsp
Coconut Milk Powder: 4tbsp
Curry leaves: few
Coriander leaves: 1 string
Method of Preparation
Grind coarsely or crush shallots, garlic and ginger.
Heat oil in a pan; add in the above crushed shallots, garlic cloves and ginger.
Sauté to about 4-5 minutes in low flame.
Then add in the coriander powder, chilli powder, turmeric powder and garam masala.
Sauté for a while and add chopped tomato and salt.
When tomato gets cooked add 2 ½ cups water and coconut milk powder.
When it boils lower the flame.
Mean while beat the egg and add a bit salt to it and beat again
Heat a greased non stick pan and add the beaten egg and rotate the pan.
Flip it and take out when the egg is done. Cut the omelette into pieces.
When the curry/gravy becomes slightly thick add the omelet pieces to it.
Let it boil and lower the flame and let it be there for 5 more minutes.
Add in curry leaves and coriander leaves and switch off the flame.