Scrape the bittergourds and then cut into slices and blanch them.
Heat one fourth cup oil in a non-stick pan. Put the karelas and deep fry them till golden. Drain on absorbent paper.
Beat eggs in a a bowl. Add salt and mix well. Heat a tablespoon of oil in a non-stick pan.
Pour the eggs and cook till done on both sides. Remove and cut it into small pieces and set aside.
Heat remaining oil in a non-stick pan. Add onions and saute till it becomes translucent.
Add ginger-garlic paste and saute for a minute.
Add tomatoes, red chilli powder, coriander powder, turmeric powder, cumin powder, salt and green chillies and saute for half a minute.
Add half cup of water and karelas and cook on medium heat till it dries up.
Add omelette and cook on low heat for two minutes.
Serve hot garnished with coriander leaves.