Step 1

In a medium sauté pan, heat the oil over medium-high heat until glistening, about 2 minutes. Add the onion and sauté until translucent, about 5 minutes. Add the tomato, ginger-garlic paste, turmeric, and add chile powder and sauté, stirring occasionally, until the tomatoes begin to break apart, about 5 minutes longer.

Step 2

Stir in the coconut paste and garam masala and cook until everything is well incorporated, and the smell of coconut perfumes the air, about 5 more minutes. Add a little water, if needed, to achieve a loose gravy texture. Season with salt and set aside.

Step 3

In a large bowl, whisk together the eggs and season with the chile powder and salt. In a large nonstick skillet, heat the oil over medium-high heat and sauté the onion and chile peppers, stirring occasionally, until the onions are translucent, about 5 minutes.

Step 4

Reduce the heat to medium and pour the eggs into the pan. Rotate the pan in a circle as the omelet cooks to ensure even distribution of the eggs. Once the center of the omelet is just set, 4 to 6 minutes, flip the omelet onto itself to form a half-moon shape. Season with salt, transfer to a plate, and spoon the warm ros on top. Serve in wedges, garnished with lime wedge and raw onion.