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 stir until well combined.

6. Sprinkle with the garam masala and cook, stirring gently to “scramble,” until set.

7. Remove from the heat, sprinkle with cilantro, and serve immediately.