Kothu Poratta

Kothu Parotta

Ingredients:

4 plain parottas
1 - 1 1/2 tablespoons oil
3/4 cup chopped onions
2 green chillies sliced lengthwise
1/2 tsp ginger garlic paste
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/4 tsp curry powder (optional)
1/2 tsp garam masala powder
2  ripe  red tomatoes, chopped
2 eggs
 2-3  stalks coriander leaves, chopped
Salt - to taste
1/4 tsp pepper powder
A few drops of lime juice (optional- I don't use)


Method:

Shred parottas. It can be until two inches long but not thick. Heat oil in a kadai. Put chopped onions and the green chillies. After the onions are translucent.
Add the powders; turmeric, chilly powder, curry masala(optional)  garam masala, ginger garlic paste and sauté in low flame until the raw smell disappears. Take care not to burn the powders. Add the chopped tomatoes. Stir along salt to speed up the frying time. Sauté until the tomatoes are cooked and turn mushy for about 2-4 minutes in medium flame.
Combine the eggs with the masala. Dump the parotta shreds while the eggs are still half cooked and wet. Mix gently to combine for 2 minutes and the eggs get cooked fully and the masala coats the parotta pcs. Sprinkle a little water while you mix along if it turns too dry. Add the coriander leaves, check salt and finish off with pepper powder and a few drops of lime juice.