Heat oil in a pan, and add the beaten eggs to it to make an omelette. Remove the omelette from pan, cut into 1-1.5 inch strips and keep aside.

Heat oil in a kadai / pan and add mustard seeds. After they splutter, add the curry leaves.

Add the finely chopped onions and saute till transparent in colour. To this add the ginger-garlic paste and saute till the raw smell is gone.

Make a paste of the masala powders (coriander, chilli, turmeric and garam masala) with little bit of water - add this paste to the pan and mix well into the sauteed onions.

Once oil starts separating from the mixture, add in the thin coconut milk. Stir well to keep from catching at bottom and let it heat for couple of minutes.

Add the thick coconut milk to the above and heat again for another minute.

Add in the omelette strips to this gravy and mix well. Turn off the heat.

Garnish with chopped coriander leaves and serve hot.