Heat the ghee in a pan. Lightly crush the cumin and add to the ghee. Stir a couple of times and add the chopped onion and garlic. Sauté for a couple of minutes and then add the chopped chilly, turmeric powder and salt. Stir a couple of times. Then mix in the chopped tomato and sugar and cook for about a minute.

Now pour in the lightly beaten egg. As it begins to set, gently move the eggs across the pan with your spatula breaking up the “omelette”. Keep doing this process moving and folding until you have a “curd” like texture to the cooked egg. There should be no visible liquid and the egg should be soft, cooked and not rubbery.

Take it off the heat and spoon equal portion each on four slices of toasted and buttered (if you like) bread. Garnish with chopped fresh coriander and serve immediately. This is usually eaten for breakfast or served as first course in a multi course meal.