Heat oil in a pan. Add chopped onions and saute them until they turn slight brown.
Next, add chopped tomatoes. Saute them until the tomatoes turn mushy.
Then add turmeric powder and slitted green chillies. Saute them on medium flame until the raw smell goes off.
Next, add all the spice powders. Saute them until the raw smell of the spices goes off.
Then add the required amount of water. I have added 1 1/2 cups of water. You can adjust the water quantity according to the gravy consistency. Bring it to boil. At this stage, season it with the required amount of salt.
Then crack open the eggs one by one over the gravy. Eggs will not spread all over the gravy, so not worry about it. Close the pan and cook for on low flame. In between, you can pour the gravy over the eggs gently.
Yummy Scrambled Egg Curry is ready to serve hot.