Heat oil in a frying pan on medium. Add the onion, garlic and ginger. Sauté for a few minutes, tossing constantly until the onion starts caramelizing.
Add the green peas and chilli. Sauté for a minute or two until peas are glazed. Reduce heat to low.
Crack eggs in a medium bowl. Add turmeric, garam masala and salt. Whisk with a balloon whisk until pale and creamy.
Add sparkling water to the egg mixture and whisk gently for a few seconds.
Add the egg mixture to the onion mixture in the pan. Using a wooden spatula, draw the egg from the edges to the centre of the pan in a cutting motion. Cook for a minute or two until eggs are just cooked and still wobbly.
Garnish with fresh coriander leaves and serve hot with crusty bread.