Peel the onion and chop it finely. Heat the ghee or cooking oil in a large saucepan and fry the onion gently until it begins to soften. Top and tail the green chillies and cut into 0.5-cm/ ¼ inch pieces, add to the saucepan and continue to stir. Add the ginger and stir for 30 seconds.
Beat the eggs together with the turmeric, black pepper and the salt and then beat in the coriander leaves. Pour the mixture into the saucepan and mix in well with the onion. Continue to cook as for scrambled eggs, scraping the cooked eggs from the side and bottom of the pan constantly. Once the eggs are cooked they are ready to serve.