Heat oil in a deep non-stick pan. Add a little salt and turmeric to the eggs and mix to coat well. Prick them lightly with a fork and then fry until lightly golden brown on both sides. Drain them into a bowl.
Shallow fry the asparagus until cooked. Drain onto absorbent paper.
Shallow fry the parboiled potatoes until lightly golden. Remove from heat and drain onto absorbent paper.
To the same oil, add chopped onion, and sauté till golden brown.
Add garlic paste and ginger paste, mix well and sauté for 1 minute.
Add coriander powder, turmeric powder, red chilli powder and cumin powder, mix and sauté for 1-2 minutes.
Add tomato puree, mix and sauté stirring occasionally, till the oil separates.
Add 1 cup water, mix well and cook for 1-2 minutes. Add the eggs and mix gently till they are well coated. Now add the potatoes and asparagus.
Add salt, mix, cover and cook for 2-3 minutes on medium heat. Add garam masala powder and coriander leaves and mix well.
Spread the gravy on a serving plate, place the eggs over it, garnish with coriander leaves and serve hot.