1. Heat the vegetable oil and butter in a skillet set over medium-high heat. When it sizzles, add the onions, sprinkle with salt, and cook until golden.

2. Add the ginger and garlic and cook for one minute.

3. Add the green chili and tomato and cook until the moisture evaporates—two to three minutes.

4. Add the coriander cumin, turmeric red chili, and black pepper and mix well.

5. Pour in the beaten eggs and gently stir until the vegetables are distributed.

6. Sprinkle with the garam masala and cook until the eggs are set on the bottom.

7. Place the skillet under the broiler and cook until dry.

8. Loosen the omelet by sliding a knife around the edges and gently lifting it.

9. Slide the omelet half way out of the pan on to a plate and fold it over as it slides.

10.Sprinkle cilantro over the top and serve immediately.