If using fresh green peas, rinse and set aside. If frozen, thaw them to room temperature. Beat the eggs in a bowl and add a pinch of salt and black pepper, then set aside.

Heat oil in a pan over medium heat. Add cumin seeds, letting them sizzle for a few seconds.

Add the chopped onions and green chili. Sauté until the onions are soft and translucent.

Stir in turmeric powder and red chili powder, if using.

Add the green peas and mix well with the onions and spices.

Cook for 5-6 minutes until the peas are tender. If needed, add a splash of water to help soften them.

Push the peas to one side of the pan, creating space for the eggs.

Pour the beaten eggs into the empty space in the pan, stirring gently to scramble them.

Mix the eggs with the peas once they're partially cooked, ensuring even distribution.

Add black pepper and salt to taste. Adjust spices if needed.

Cook for another 2-3 minutes until everything is well combined and cooked.

Garnish with chopped coriander leaves and serve hot.