Heat oil in a vessel.
Add mustard and cumin seeds.
When mustard and cumin seeds splutter, add finely chopped onions and vertically slit green chilies.
When the onions are translucent, add turmeric powder, chili powder, coriander powder, and salt.
Cook well for 2-3 mins until nice aroma and spread the onions to make a flat surface.
Reduce the flame to low. Break the eggs and drop the eggs one by one slowly into one corner each without scrambling. Cook for 3-4 mins on a low flame.
You can see the egg whites are nicely cooked.
Now, divide each egg and flip over the eggs one by one slowly without breaking the egg yolks.
Cook the eggs for 2 mins.
Eggs are nicely cooked.
Sprinkle the coriander leaves and let it fry for a while.
Egg curry is ready to serve. Serve hot with rice or roti.