Heat oil in a pan, add the onions, ginger+garlic paste and turmeric. Cook until the onions are lightly browned around the edges.
Add the tomato puree, red chili powder; cover and cook for 5~6 minutes.
Stir in coconut milk, garam masala and salt. Cook for 3~4 minutes. Keep the ras warm while you make the omelette.
Whisk eggs with mint, cilantro, salt and pepper.
Heat oil in a pan, pour ¼ of the egg mixture and cook till set, Flip gently and cook for another minute. Remove from pan and repeat with the remaining egg mixture.
To serve, take some ras in a serving bowl and top it with an the omelette and garnish with chopped onions (if using). Enjoy!!