Break open the eggs and whisk it. Add the onions, coriander leaves, green chilly and salt. Mix it well.
Heat a pan and smear oil over it. Pour the mixture on to the pan spreading it evenly. Let it cook for about 2 – 3 minutes on low flame. The omelette should not be flipped over instead fold it over four times. You may notice that the surface of the omelette may not be cooked perfectly and it would still be moist. It needs to be moist to hold it together perfectly and whatever is left uncooked would be cooked once this goes into the gravy.
This mixture would ideally give you about three omelettes. Slice the folded omelettes into 4- 5 pieces of equal length and keep aside.
Pour oil into a skillet and toss in the spices – green cardamom, black cardamom, bay leaves, cinnamon and cloves. Sauté it for a minute before you add the sliced onions.
Once the onions have withered, add the grated ginger and sauté till the raw smell goes. Now, add the chilly powder, turmeric powder and the coriander powder. Sauté it for another 2 minutes on low flame.
Add the green peas and the thin milk of the coconut. Bring it to boil and reduce the flame. Add salt and let it simmer covered for 10 – 15 minutes.
Add the tomatoes and the thick milk of coconut. Have it simmer for another 3-4 minutes. Add the cashew paste. Stir it well and add the omelette slices. Refrain from stirring once you have done this. Simmer it for another 2 minutes before you switch off the flame and let it rest covered.
Garnish your curry with crushed onion, crushed pepper and curry leaves fried separately.
By Ria Samuel