Surprisingly lightweight and extremely well balanced in hand, the details set this one apart — the 2-inch clearance below the handle and half-octagonal top handle shape allow for easier control and plenty of knuckle clearance.
Lime wedges, for serving.Finely chopped onion, for serving.
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.. 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.. Make the omelet.
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.. Reduce the heat to medium and pour the eggs into the pan.Urban Outfitters Bread Vase.
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