Beat the eggs and add 2 tablespoons of
cold water. Stir in the salt to taste, pepper and dill. Slice the
scallions finely and fry gently with the ghee until slightly golden. Add
the ground dried curry leaves and fry for another 1 minute. Stir in the
egg mixture and cook on low heat until the mixture begins to set. Do not
overcook. The eggs should me moist and creamy. Serve hot.