In a bowl break eggs, add chopped onion, chopped green chili, salt to taste and beat them well.
Now make a thick omelet.
Now cut the omelet into 4 or 5 slices
Grind coconut, shallot (sambar onion), cumin seeds, chili powder, turmeric powder, salt to taste into a fine paste by adding little water as possible.
Heat oil in a pan, add mustard seed, once the mustard seeds, fenugreek seeds, curry leaves and sauté. Once mustard seed stop splattering add the 1 tablespoon (tsp.) of onion and cook until it turns golden brown.
Now add 1/2 cup of water, salt to taste and bring to boil. After 2 minutes add the omelet and gently cook until the water is evaporated and serve.