Ingredients:

For the omelette:

• Eggs-4
• Onion-1small, finely chopped
• Green chillies-2, finely chopped
• Coriander leaves a few
• A pinch of ground pepper
• Salt to taste
• Oil

For the curry:

• Grated coconut-2tbsp
• Cumin seeds-1/2tsp
• Fennel seeds-1/2tsp
• Coriander powder-2tsp
• Red chili powder-1tsp
• Turmeric powder-1/2tsp
• Garam masala-1/2tsp
• Onions-3small, finely sliced
• Tomatoes-2medium, chopped
• Cider vinegar-1tsp
• Green chillies-2to3, chopped
• Coriander leaves
• Salt to taste
• Oil-2tbsp

Preparation:

1. Put the coconut, cumin and fennel seeds, coriander, red chili, turmeric and garam masala powders into a blender with 2tbsp water and grind to a paste. Set aside.

2. To make the omelette , whisk the eggs. Add the onion, green chilies, coriander leaves, pepper, and salt to taste and mix well.

3. Heat a little oil in a large pan and, when hot, pour in the egg mixture. When the lower side of the omelette is cooked, turn the omelette over with a large spatula.

4. Let the other side cook, then remove from the heat. First cut the omelette in half, then cut crossways into 1 inch wide strips. Roll up the strips. Set aside on kitchen paper.

5. Heat the oil in the frying pan and fry the sliced onions over a moderate heat for 10 minutes.

6. Add the spice paste and fry for 3-4 minutes. Add a little more oil if the mixture sticks to the pan but the spices must fry properly.

7. Pop the green chilies and tomatoes and saute for 5minutes. Then add the vinegar and 1cup of water and salt to taste. Simmer for 10 minutes.

8. Add the coriander leaves and omelette strips. Cook for 3minutes over a very low heat, then serve with rotis.