Mildly toast khada masala on a tava over very low heat, let cool and grind to fine powder. Crack eggs and keep them ready to cook.
Heat up oil in a pan. Fry ginger garlic paste and then onions and green chillies. Add tomatoes when they are pink. Wait till oil oozes and then add all the powder spices and salt.
Fry well till oil oozes. Add eggs. Stir briskly in order to break the eggs. Continue to stir and cook until you see the texture changing from liquid to pulpy to dry and crumbly.
Add coriander leaves after you see that the oil is oozed. Mix and cook for another minute or two. Serve hot with sliced onions, lemon and mildly toasted bread.
