In a mixing bowl, beat together eggs, salt, chilli powder, chopped onions, salt and garam masala.
steam cook the eggs in a deep plate place over a pan with water. close cook until done.
Open and keep it aside to cool.
In another pan, heat oil and fry onions and ginger garlic paste until slightly brown.
Further add chopped tomatoes, green chilli and fry until mushy.
When the tomatoes are cooked and mushy, add all the spice powders: turmeric, chilly, coriander, cumin, pepper powder, and garam masala.
Fry for a minute until raw smell leaves and pour enough water to make it thin.
Let the curry boil. Meanwhile grind together coconut, cashew and khus khus to a smooth paste.
add the paste to the boiling curry and mix well. let it cook for few minutes.
lastly, add chopped mint, chopped coriander leaves. cut the cooked omelet to pieces and drop the pieces on to the curry.
Mix gently and add water over the sides of the pan. let ti boil for 2 more minutes and serve hot with chapathi.