Roast all the spices and make a fine powder, keep it aside.
In a pot add in the ghee and all the whole spices and let them splutter for 20-30 seconds. Tip in the onion, add some salt and saute for 2-3 minutes.
Add in the chilli, garlic and curry leaves and cook for 7-8 minutes till the onion is golden brown.
Add in the ginger, turmeric and red chilli powder. Mix it well and add in the tomato puree. Mix it well and cook for another 3-4 minutes.
Add in the ghee roast masala and continue to cook for another 3-4 minutes or till the oil starts to release.
Add in the eggs and 1/2 cup water and mix it well. Cover and cook for 2-3 minutes on medium flame.
Garnish with fresh coriander and serve hot.