Another version of Indian Scrambled Eggs.
Heat the oil in a frying pan and add the mustard seeds. When they start to pop add the onion and saute for 3-4 minutes until it starts to soften.
Add the chilli and ginger and saute for about 30 seconds before adding the chopped tomato and turmeric. Cook, stirring, for about 3 minutes until the tomato is beginning to break down.
Turn the heat to low and stir in the eggs. Cook, stirring occassionally, until creamy curds form and it resembles scrambled eggs. Remove from heat.
Season to taste and stir in the coriander. Serve immediately.