Heat oil in a pan and add cumin seeds. Once it splutters, add the chopped green chillies and give a mix.
Add the chopped onions and add 1 tsp salt to taste. Fry on medium heat for 7-8 mins till light brown.
Now add the crushed ginger and garlic and fry on low heat for 2 mins.
Add the tomato purée and fry on medium to low heat for around 4 mins with a splash of water. Cook till oil separates.
Now lower the heat, add the curd/yogurt-spice mix and mix it well. Continue to stir and cook on low heat for around 3 mins till oil separates.
Add 150 ml water, mix and cover & cook on low heat for 5 mins till the gravy is cooked.
Now add the roasted Kasuri Methi(Fenugreek leaves, give a mix.
Take the fried eggs, make 2 cuts on each and add into the gravy.
Add 50 ml water and cover & cook on low heat for 3 mins.
Serve with rice or roti.