Heat 2 tbsps oil in a non stick pan. Break eggs into a large bowl and beat with a hand blender till frothy. Add half the onions to the pan and saute for 2-3 minutes.

Add salt, ½ tsp red chilli powder and half the green chillies to the eggs and beat again. Pour the mixture into the pan and stir lightly till the eggs set. Cover and cook.

eat the remaining oil in another non stick pan. Add cumin seeds and when they turn a light brown, add remaining onions and saute. Add ginger-garlic paste and continue to saute till fragrant. Add a little water.

Turn the omelette over, cover and cook the other side too. Add remaining green chillies, turmeric powder, coriander powder, cumin powder and remaining red chilli powder to the second pan and mix and saute for 1 minute.
Add tomato puree and mix. Saute till oil separates.

Transfer the omelette onto a plate. Add 1 cup water to the second pan and let the gravy cook for 2-3 minutes. Cut the omelette into 1 inch squares and arrange them in a serving plate.

Add coconut milk and salt to the gravy and mix. Add garam masala powder and mix. Pour the gravy over the omelette pieces. Garnish with fresh coriander leaves and serve hot.