Chettinad Egg Omelette Gravy

Ingredients: 

Ingredients for the omelette:

6 - eggs
1/2 cup - minced onion
1 tsp - ginger garlic paste
1 - chopped green chili
Curry leaves, a few chopped finely
1/4 - chopped tomato (optional)

To grind:

2 tsp - grated coconut
1 tsp - saunf/fennel
1 tsp - khus khus
1/2 tsp - turmeric powder
1 tsp - pepper powder
Salt to taste
1 tsp - roasted gram

Ingredients for the gravy:

20 - small onions or 2 chopped big onions
2 chopped - tomatoes
Tamarind, a little (too much of tamarind will not be good)

Grind:

10 - garlic
1&1/2 cup - coconut, grated
1 tsp - khus khus
1/2 inch piece - ginger (optional)
2 tsp - chilli powder
2 tsp - coriander powder
1 tsp - turmeric powder

For seasoning:

2 - clove
1-inch piece - cinnamon
1 - cardamom
1 tsp - fennel seed
Curry leaves, a little

Method:

For making omelette:

1. Grind all ingredients, mix with well beaten egg.
2. Set aside for 10 min; then make omelette as usual.
3. But make small omelette using a ladle like mini dosas.

Procedure for gravy:

1. Heat 1 tsp ghee, temper; fry onions, tomato, curry leaves.
2. Add ground masala, chilli, coriander and turmeric powders, fry well.
3. Add water and cook covered till raw smell has gone.
4. Add tamarind extract, boil once.
5. When raw tamarind smell disappears, add 1/2 tumbler water to the gravy.
6. When it starts boiling, add omelettes and cook to boil.
7. Switch off the stove, add chopped coriander leaves and serve.