Heat oil in a non-stick pan.
Break eggs in a bowl and whisk well.
Add green chillies and onions to the pan and sauté for a minute. Add potato strips, mix and cook for a minute. Add salt, toss to mix, cover and cook till potatoes are done.
Add ginger-garlic paste, mix well and sauté for 2-3 minutes. Add tomato, mix and cook for a minute.
Add turmeric powder, chilli powder and garam masala powder, mix well and cook till tomatoes are pulpy.
Roughly chop coriander sprigs, add to the pan and mix well.
Add eggs, mix lightly on low heat, cover and cook till eggs are done. Place a plate over the pan, flip and place it back in the pan. Cook till the underside is fully done.
Serve hot topped with fried salli, few mint sprigs, green chillies, fresh red chillies and micro greens.