-Gravy:
     50 g  Onion

     50 ml Oil

           -sprig curry leaves
    375 ml Coconut milk

    1/2 ts Chilli powder

      1 ts Paprika

    1/2 ts Salt

      1 ts Turmeric

      1 ts Curry powder

      3 ts Lime juice

  Prepare the omelettes as above, fold each into three and set on one side.
  Make the gravy by chopping the onion, then heat the oil and stir fry onion
  and curry leaves for 2 minutes. Add the coconut milk, chilli powder,
  paprika  powder,  salt,  turmeric  and  curry powder and cook gently,
  stirring occasionally, until the gravy thickens. Remove from the heat, add
  the omelettes and slice them. Sprinkle with the lime juice. From "A taste
  of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0