Bring 3-4 cups of water to a rolling boil.
Add pasta to this and allow it to boil until done.
Drain and set aside.
Heat a pan with oil.
Pop the mustard seeds.
Add curry leaves, grated ginger and garlic.
Fry till garlic begins to brown.
Add onions and fry till pink.
Add capsicum and green chili.
Fry for a min.
Add the spice powders next, mix well and cook on low flame for 30 secs.
Add salt and mix well.
Break the eggs into the pan and whisk vigorously till everything gets incorporated.
Make sure you dont allow the egg to cook fully.
While the eggs are still runny, add cooked pasta and mix well.
Cook covered for a min.
Garnish with coriander leaves.