Heat a small pan. Add cashew and roast it until brownish over medium flame.

Prepare cashew coriander paste - In a mixie/blender, grind roasted cashew, coriander leaves, coconut, green chilly, olive oil, and salt. Don't grind into a super fine paste. Just pulse it so that you get the crunchy feeling of cashew. Add oil just enough to bind other ingredients together.

Beat eggs, milk and salt in a bowl until blended.

Heat butter in 7 to 10-inch nonstick omelet pan or skillet over medium-high heat until hot. Pour in the egg mixture. Swirl the pan. The mixture should set immediately at edges. Cover and cook for a couple of minutes.

When top surface of the egg is thickened, and no visible liquid egg remains, slide the omelet onto a plate to roll it up. Spread cashew coriander paste filling on one side of the omelet. Fold it and then cut into thick slices on a slant.

Serve immediately.