Crack 3 eggs into a bowl.

Add a pinch of salt, a little turmeric powder, a little red chilli powder, and a pinch of garam masala.

Whisk everything together until well combined.

Heat a little oil in a pan (kadhai). Once hot, add the whisked egg mixture.

Cook on medium heat, scrambling the eggs as they cook. Don't break them down too small; keep the egg chunks medium-sized.

Once the eggs are just cooked (but not dry), remove them from the pan and set them aside.

In the same pan, add a little more oil and the butter. Using oil with butter prevents the butter from burning.

Once the butter melts, add the chopped onions and sauté on medium heat until they become soft and light brown.

Add the chopped green chilli and crushed ginger-garlic. Cook for about a minute until the raw smell is gone.

Add the chopped tomatoes and cook for another minute.

Now, add the finely chopped capsicum and cabbage. Add a little salt (remember, we already added salt to the eggs) and a pinch of turmeric powder.

Sauté the vegetables for 1-2 minutes on medium heat. They should soften slightly but still have a nice crunch.

Turn the heat to low. Add the remaining red chilli powder and garam masala. (You can also use Maggi masala or Pav Bhaji masala for a different flavour!).

Add the pre-cooked scrambled eggs back into the pan.

Toss everything together well, mixing the eggs with the masala and vegetables.

Garnish with fresh chopped coriander and serve hot.