Beat 4 eggs with ¼ teaspoon of salt and ⅛ teaspoon of turmeric until frothy.
Heat 2 tablespoons of oil in a pan and add ½ teaspoon of cumin seeds. Add ½ cup of finely chopped onion and 1 chopped green chili, and cook until the onion is golden.
Stir in ¾ teaspoon of ginger-garlic paste. Pour in the eggs and scramble gently.
When the eggs are softly set, sprinkle over ¾ teaspoon of garam masala and ½ teaspoon of red chili powder. Stir until just cooked through, adjust the salt, and scatter with chopped cilantro.
