For the Omelette:
Beat eggs with a pinch of salt, add coriander leaves.
Heat 2 tsp of oil in a pan, pour the egg mixture and cover it with a lid to prepare a half inch omelette.
Cut into square pieces and keep aside.
For the curry:
Heat oil in pan and add cumin seeds.
Add the onion paste and saute till it changes color or till the water is evaporated.
Add tomato paste, ginger and garlic paste and fry till all water from the tomatoes has dried up.
Add 2 cups of water.
Add salt, chilli powder, turmeric, garam masala and let it boil for 10 minutes.
Add cut omelettes and cook for 2 minutes without stirring.
Turn off the heat and let it rest.
Garnish with finely chopped coriander leaves.
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