Crack four whole eggs in a bowl and add ¼ cup chopped onion, 1 chopped green chilies and some chopped coriander leaves in it.
Whisk well until you make a batter for the omelette.
Heat oil in a pan. When the oil starts to smoke pour the batter in the pan and reduce the heat to the lowest.
Cover the pan with a lid and let it cook from all the sides. Since the omeltte is thick it must be uncooked from the upper side.
When the lower side is cooked take another pan to cook the other side of the omelette.
Add some butter on the other pan (this is optional) and flip the omelette on it and cook the uncooked side.
When the omelette is cooked, switch off the heat and place it on a plate.
Cut it into pieces, it should be a ¾th size and after that place them aside.
How To Make Omelette Gravy
Heat oil in a pan and when it starts to heat add a teaspoon of cumin seeds and ¼ cup chopped onions in it.
Add a teaspoon of ginger-garlic paste and saute the onions till they are golden brown.
When the onion is sauteed and is golden brown add half a teaspoon of turmeric powder in it.
Add a teaspoon of Kashmiri Lal Mirch powder, a teaspoon of coriander powder and half a teaspoon of garam masala powder.
Mix all the ingredients well and cook the spices until they are well roasted.
Add 2 freshly chopped tomatoes in the pan and then sprinkle some salt (according to taste)
Cook the ingredients until the tomatoes become soft and pulpy. When the tomatoes are soft it’s time to pour water for the gravy.
Cook the masala until the oil/ masala starts to leave the pan. This way you will know that they are well cooked and its time to add some water in it.
Pour 3-4 tablespoon of water in the pan and then cover the pan with a lid.
Allow the gravy to cook for another 3 to 4 minutes and then turn the heat to slow.
Take off the lid and add omelette pieces in it.
Mix the omelette pieces with the gravy and allow it to simmer for a minute or two.
Serve the omelette gravy hot with roti or rice.