Ø 4 eggs
Ø ½ cup water
Ø 2 onions, large sliced, chopped
Ø 225 gms tomatoes
Ø 4 green chillies
Ø 2 tblsp ginger (minced)
Ø 4 tblsp ghee or fat
Ø 1 small bunch of coriander leaves chopped
Ø Salt to taste
Beat white of eggs until it is frothy and form a peak. Beat the yolk of eggs for one to two minutes. Mix both parts of eggs and add a little salt together. Now make four omelettes in very little fat. Fry onions in a little fat, then add chopped tomatoes, ginger, green chillies, water and salt to taste; cook all these over medium flame for fifteen minutes. Now cut omelettes into one inch sized piece. Add these to the cooked tomato gravy. Now simmer lightly the entire mixture for five minutes. Garnish the dish with chopped coriander leaves or grated coconut. Serve it hot with rice.
