Heat 1 tbsp oil in a non-stick pan, add ginger, green chillies and sauté for a minute.
Add spinach, 1 tsp coriander powder, turmeric powder, salt and mix well. Transfer the mixture in a bowl and keep aside.
Cut the eggs vertically, scoop out the egg yolks and add to the bowl and mix well with the spinach mixture.
Make small balls of the spinach mixture, stuff them back into the pockets of egg whites. Join both the halves of the egg and press lightly.
Mix together gram flour, white oats, carom seeds, ¼ tsp red chilli powder, ginger garlic paste and water as required in a bowl to make a thick batter.
Heat sufficient oil in a deep pan.
Dust the eggs with a little gram flour and dip in the batter and slide them into hot oil. Deep-fry till golden and crisp. Drain on an absorbent paper.
Empty bhuna masala into a non-stick pan. Add tomato purée, remaining coriander powder, remaining red chilli powder, remaining turmeric powder, garam masala powder and mix well.
Add ¼ cup water, adjust salt and allow to come to a boil. Add coriander leaves, lemon juice and mix well.
Transfer the gravy into a serving bowl, add fried eggs and serve hot.