Step 1: Prepare the Omelette Mixture

In a bowl, crack 2 eggs. Add chopped green chillies, coriander leaves, tomatoes, and onions. Season with salt, freshly crushed black pepper, and a pinch of turmeric powder. Whisk the mixture vigorously for about a minute until it becomes airy and frothy.

Step 2: Cook the Fluffy Omelettes

Heat 1 tbsp of oil in a small pan (a tarka pan is ideal) over medium-high heat. Pour in the whisked egg mixture. Immediately lower the heat to low. As it cooks, use a spatula to gently fold the omelette to cook the inside. Fry until both sides are golden brown and the omelette is fluffy. Set aside and repeat the process to make 3 omelettes in total.

Step 3: Sauté the Onions

In a larger pan, heat 2 tbsp of oil. Add the finely chopped onion and a sprinkle of salt. Sauté on medium heat until the onions turn translucent and start to get a light golden color on the edges.

Step 4: Add and Cook the Spices

Add a splash of water to the pan to prevent the spices from burning, and lower the heat. Add 1 tsp each of turmeric powder, red chilli powder, and cumin powder. Fry for a few seconds, stirring continuously.

Step 5: Cook the Masala Base

Add the grated ginger and garlic to the pan. Sauté for one minute until the raw smell disappears. Add the chopped tomato and salt to taste. Add a small splash of water, stir, then cover and cook on medium heat for 2 minutes until the tomatoes soften.

Step 6: Prepare the Gravy

Uncover the pan and mash the softened tomatoes. Add the chopped coriander leaves and mix well. Pour in 3/4 cup of hot water and stir to combine. Add 1/2 tsp of sugar (optional) to balance the flavors. Bring the gravy to a simmer.

Step 7: Simmer the Omelettes in Gravy

Gently place the cooked fluffy omelettes into the simmering gravy. Spoon some of the gravy over the top of the omelettes to coat them. Cover the pan and let it simmer on low-medium heat for 5 minutes.

Step 8: Garnish and Serve

After 5 minutes, turn off the heat. The omelettes will have absorbed the gravy and become even more tender. Garnish with a final sprinkle of fresh coriander leaves. Serve the omelette curry hot with steamed rice.

• Whisk the eggs very well until they are airy and frothy to achieve the fluffiest omelettes.

• Using a small, round-bottomed pan (like a tarka pan) helps give the omelettes a nice, thick, and rounded shape.

• Add a splash of water to the pan before adding the powdered spices. This lowers the temperature and prevents them from burning.

• Adding a small amount of sugar to the gravy helps to balance the tanginess of the tomatoes.

• You can make one large omelette in a bigger pan and then cut it into quarters before adding it to the curry.

• Adjust the amount of green chillies and chilli powder to suit your spice preference.

• A pinch of garam masala can be added along with the other powdered spices for extra warmth and flavor.