Whisk the eggs and add onion, green chilies, pepper powder, salt and cilantro leaves and mix well. Heat a little oil in a large flat pan (tava) and pour the egg mixture. When both the sides are cooked, remove from heat. Cut the omelette into 1-inch wide strips. Set aside.
Grind the coconut with all the spice powders & cumin seeds with 2 tablespoons of water and make it into a paste. Grind the Heat the oil in a pan and fry the onions till brown. Add the spice paste and fry for 3 minutes. Add the green chilies, tomatoes and fry for another 5 minutes. Then add the vinegar, salt and 2 cups of water. Reduce the heat and let it cook for 10 more minutes. Now add the omelette strips. Cook for 5 minute. Garnish with chopped coriander leaves and serve hot.
Make several deep cuts in the eggs with a sharp knife. Heat the oil in a pan and add all the spice powders and fry for 2-3 minutes. Add the lime juice and mix it to make a paste. Add the eggs and coat evenly with the spice paste. Fry for 5 more minutes. Serve hot.