Boil the semiya in salted water. Drain, spread out the strands and keep aside. Whisk the eggs with pepper powder, green chillies, onions, capsicum, tomato and salt. Heat oil in a pan. Pour the egg mixture. When it begins to cool, place the semiya evenly on the top and sprinkle coriander leaves. Cover the pan with a lid; reduce the flame to the minimum and cook for a minute. Serve hot with ketchup.