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1
Prepare all of the ingredients:peel the onions,mince 1/2 of an onion finely and set aside;chop the other onion and set aside.Mince the chiles,leaving the seeds in or de-seeding according to taste.Peel and mince garlic,Grate or finely mince the ginger.Chop the tomatoes the same size as the chopped onion,.
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2
Whisk the eggs until well mixed and frothy.Add the minced onion and serrano chiles.
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3
Heat 1 tablespoon of oil over medium heat.Pour in 1/4 of the egg mixture and cook until browned on one side,then flip and cook until done on the other side.Remove to a plate and repeat with the remaining egg until all is cooked.
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4
Heat the remaining 2 tablespoons of oil over medium.Add the onion and sautee for 2 minutes.Ad the ginger and garlic,and continue sauteeing,stirring as necessary to prevent burning for about 6 minutes or until the onions are well browned.Add tomatoes and cook another 6 minutes,or until the oils begin to seperate.
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5
Adt he ground spices,salt to taste,and the water.Bring to a boil,cover,and simmer for 8 minutes.
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6
Cut the omelets into strips.Add to the curry and cook only until heated through-only about a minute.Serve hot with bread or rice.
