Whisk eggs in a bowl with milk and salt until light and fluffy.

Set aside the egg mixture.

Preheat a pan and add ghee.

Add cumin seeds, onions, and chopped green chilies to the pan.

Sauté until the onions turn slightly caramelized.

Stir in the chopped tomatoes and sauté until softened.

Add the whisked eggs to the pan.

Turn the heat to low.

Keep stirring the eggs until they scramble.

Cook on low heat for a light and fluffy texture.

Stir in the chopped coriander leaves.

Turn off the heat.

Transfer the anda bhurji into a serving plate.

Serve hot.