heat coconut oil and pop in mustard seeds and fennel seeds.
add chopped green chilli, chopped ginger,curry leaves and onion. fry till onions are transparent
further add tomatoes, salt required and fry till mushy.
when the tomatoes are cooked, add the omelette pieces, 1.5 cups thin coconut milk.
mix gently, close and cook for 3-5 minutes.
open and add garam masala, chopped coriander and thick coconut milk
put off when it starts boiling.