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Using a fork, lightly beat the eggs in a small bowl. Sprinkle the ground turmeric over the mix (if using fresh turmeric, you will add it later) and combine well.
Place a large frying pan on medium heat and add the ghee. Once the ghee melts and starts to shimmer, add the curry leaves and mustard seeds (careful, they will spit a little) and use a heatproof spatula to stir for 30 seconds or until the leaves look crisp.
Add the onion, chilli, fresh turmeric (if using), and season with salt and pepper. Cook, stirring regularly, for another 3–4 minutes or until the onion starts to caramelise.
Pour the whisked eggs into the pan and let them sit for a few moments, then drag your spatula through the mix from the bottom to the top of the pan. Keep cooking in this manner, folding the eggs rather than mixing them, until cooked to your liking – bearing in mind they will continue to cook after you remove them from the pan (we like them a little soft).
Transfer to plates and serve immediately.