Step 1: Prepare the boiled egg

Place 1 boiled egg (cut in half lengthwise) in a small pan with 1-2 tablespoons of cooking oil over medium heat. Sprinkle 1/2 teaspoon of red chili powder on the egg. Baste the egg with hot oil using a spoon and flip it at 0:05, continuing to baste until it starts to get a light golden crust, about 1 minute total.

Step 2: Add raw egg and initial toppings

Crack 1 raw egg into the pan next to the boiled egg. Immediately add 1/4 cup of chopped onions (at 0:14), 1/4 teaspoon of salt (at 0:18), 1/2 teaspoon of cumin seeds (at 0:20), 5-6 curry leaves (at 0:23), and 1 tablespoon of chopped coriander leaves (at 0:26) over the raw egg.

Step 3: Form the omelette

Allow the raw egg to cook for about 1-2 minutes until the edges start to set. At 0:28, carefully flip the raw egg mixture over the boiled egg, encasing it to form an omelette. Cook for 2-3 minutes until golden brown.

Step 4: Garnish and finish cooking

At 0:32, sprinkle more chopped onions, chopped coriander leaves (at 0:33), and red chili powder (at 0:35) on top of the cooked omelette. At 0:39, flip the omelette again and cook for another 1-2 minutes until the other side is also golden brown and cooked through.

Step 5: Serve

At 0:43, flip the omelette one last time, then remove the egg fry from the pan and serve hot.

• Ensure the oil is hot before adding the boiled egg to get a good sear.

• Adjust spice levels according to your preference.

• Cook on medium-low heat to ensure the egg cooks through without burning.

• Add chopped green chilies for extra heat.

• Include other vegetables like bell peppers or tomatoes.

• Serve with a sprinkle of black pepper for a different flavor profile.