When you are ready to cook, heat oil in a wide pan on medium-high heat.
When the oil is hot add in the mustard seeds. When the mustard seeds splutter, add in the curry leaves and onions.
Sauté the onions until golden. Stir occasionally. Next add in ginger garlic paste and serrano peppers and let it sauté for a minute.
Add in the tomatoes and let them sauté for about 3 to 4 minutes until they became mushy. Keep stirring intermittently.
Once the tomatoes are mushy, add in ground turmeric , red chili powder, ground coriander, garam masala and salt. Mix well and let it sauté for a minute.
Then add cauliflower florets, stir well.
Cover the pan with a lid and cook the cauliflower for 5 minutes.
After 5 minutes are up, open the lid, and add in the eggs to the pan. Mix well. Cover and cook for 5 to 7 minutes on low heat until cauliflower become soft. Using a potato masher or the back of a spoon mash the cauliflower. Keep the lid open and sauté until there is no liquid left.
Finally add cilantro leaves and lemon juice.
Transfer to a serving bowl and serve with roti or rice.