The Indian dish called anda bhurji consists of eggs scrambled with spices and aromatics. We include fresh green chilies and tomatoes in this version, and also mix in some garam masala for warm, subtly sweet spiciness. Ghee, a type of clarified butter with rich, nutty notes, adds to the flavor of the eggs, but neutral oil works, too. For a milder version, remove the seeds from the chilies before chopping. In India, bhurji often is sold by street vendors as a late-night snack, piled on a piece of warm naan or rolled in a paratha, but these eggs are good any time of day.