Prep the ingredients. Finely chop the onions, green chillies, ginger, and tomatoes.

Beat the eggs by whisking vigorously until they are foamy. This adds air, and provides a great texture to your scrambled eggs. I add salt also in this step.

Heat oil in a pan, and add a pinch of cumin seeds. Let them pop. Ensure you add just enough cumin seeds, so that they don't overpower the flavours. Now add the chopped green chillies, onions, and ginger. OPTIONAL: Add some butter if you want to bring an element of richness to your scrambled eggs.

Cook till the onions are tender. Add chopped tomatoes, and a dash of cilantro.

Mix well, and cook until you get the tomatoes all mushy. Now pour the whisked eggs (give it one last whisk before adding it to the pan). Add chilli powder, coriander powder, and turmeric powder. Mix well, and scramble to cook the eggs.

The eggs will go dry if you overcook them. So cook just enough.

Serve with some toast, chapati or aloo parathas.