In a pan,heat oil.Add mustard and cumin seeds.Once they start popping,add chopped/sliced onions.

Add the leaves and chopped/sliced green chillies.Mix well

The onions need not be fully cooked,when they turn pink,add ginger garlic paste, tomato sauce and mix well

Once the raw aroma of the paste and sauce is gone, add the powders and mix well

Break the eggs into this and scramble the mixture.Add salt to taste

Once the eggs get scrambled,crush the steam cakes into this.Make sure the lumps are all broken.You can add salt to taste if you think you need some more.Mix well

Simmer the flame and let the puttu and masala blend well for around a minute

Garnish with coriander leaves/spring onion

Serve hot with pickle