Whisk eggs with chopped onions, green chilies, coriander leaves, and a pinch of salt, then pour the mixture into a heated pan and cook it covered on low heat until a thick, fluffy omelette forms. Once cooked, cut the omelette into square pieces. In the same pan, heat oil, add cumin seeds, sauté chopped onions until golden, then stir in ginger-garlic paste, turmeric, chili powder, coriander powder, and chopped tomatoes. Cook until the mixture thickens and oil separates, then add a bit of water to create a curry gravy. Add the omelette pieces back into the pan, coat them gently in the curry, and let simmer for a few minutes before serving hot, garnished with fresh coriander.
