Heat 1 tablespoon oil in a non-stick frying pan or kadai over medium heat until shimmering, about 1 minute.

Add the finely chopped onion and sauté until translucent, about 3 minutes.

Stir in the chopped green chili and 1 teaspoon ginger-garlic paste; cook for 1 minute.

Add the chopped tomato and cook until soft, about 2-3 minutes.

Sprinkle ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, and salt to taste; stir for 30 seconds.

Whisk the eggs in a bowl until fully combined.

Pour the whisked eggs into the pan and gently mix with the sautéed vegetables, cooking and stirring occasionally until just set but still creamy, about 3-4 minutes.

Remove from heat and garnish with chopped fresh coriander leaves before serving.