Tomato: 1 big
Gralic: 5 cloves
Ginger: 1” piece
Green Chilli: 2
Curry leaves: few
Turmeric powder: ½ tsp
Chilli powder: 1tbsp or as per taste
Coriander powder: 1 ½ tbsp.
Garam Masala: ½ tsp
Coconut grated: ¼ cup
Coriander leaves chopped: 1tbsp
Method Of Preparation
Make omelette with the eggs and cut into small pieces. Keep this aside.
In a grinder add tomato, grated coconut, garlic, ginger, green chilli, turmeric powder, chilli powder, garam masala and coriander powder.
Make to smooth paste.
Heat oil in a pan and add chopped onion to it.
When onion gets sauted well, add curry leaves and add the grinded coconut paste to it.
Stir it well in low flame for 3minutes.
Then add some water and salt. Put in high flame and let it boil and put the flame to sim.
After 10-15 minutes, add in the omelet pieces to curry and increase the flame.
When it boils lower the flame again and switch off the flame.
Add in chopped coriander leaves and close with a lid.
Serve with chappathi/roti