Whisk eggs with finely chopped onions, coriander leaves, green chilies, and salt.

Heat oil in an omelette pan and pour in the egg mixture.

Cook the omelette on both sides until golden brown. Fold and cut into strips.

Grind chopped onions, green chilies, coriander seeds, black peppercorns, ginger, garlic, coriander leaves, mint leaves, and tomato into a smooth paste (onion paste).

Grind fresh coconut and poppy seeds into a smooth paste (coconut paste).

Heat oil in a kadai (wok). Temper cinnamon stick, cardamom, and curry leaves until fragrant.

Add chopped onions and fry until golden brown.

Add the onion paste mixture and fry until the raw smell of the masala disappears.

Add the coconut paste and fry for about 20 minutes.

Incorporate hung curd (Greek yogurt) whipped with turmeric powder and salt. Mix well.

Add water if needed and bring the curry to a boil. Simmer for another 20 minutes.

Pour the curry over the omelette strips. Garnish with coriander leaves and serve hot.