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In a bowl, whisk together the eggs, cilantro, ground coriander, salt and turmeric until the whites and yolks have evenly combined.
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Add the vegetable oil and cumin seeds to a non-stick frying pan over medium-high heat, and fry the seeds until they start to pop.
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Add the garlic, onions and chilies and sauté until the onions are just starting to brown around the edges and are very fragrant.
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Add the tomatoes, and then pour the egg mixture over everything. Turn the heat down to medium low, and let the egg cook, using a spatula to gently stir the mixture until some curds start to form. Stop mixing, and cook until the egg is mostly set.
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Flip the omelet over and cook the other side for a few seconds. Flip the omelet back over onto a plate and serve.