Egg Kothu Parotta

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Recipe

Ingredients

4	parottas
3	eggs
2 tablespoons	oil
1 cup	onion, finely chopped
1 cup	tomato, finely chopped
2 tablespoons	ginger-garlic paste
2	green chilies, finely chopped
1 teaspoon	red chili powder
1 teaspoon	turmeric powder
1 teaspoon	garam masala
1	handful of curry leaves
2 tablespoons	coriander leaves, chopped
—	salt to taste

Instructions

1. 1 Heat oil in a large pan over medium heat.
2. 2 Add the chopped onions and sauté until they turn golden brown.
3. 3 Stir in the ginger-garlic paste and green chilies, and sauté for a minute until the raw smell disappears.
4. 4 Add the chopped tomatoes and cook until they become soft and mushy.
5. 5 Mix in the red chili powder, turmeric powder, garam masala, and salt. Cook for 2 minutes.
6. 6 Add the curry leaves and mix well.
7. 7 Push the masala to one side of the pan and crack the eggs into the empty space.
8. 8 Scramble the eggs lightly and cook until they are just set.
9. 9 Tear the parottas into small pieces and add them to the pan.
10. 10 Mix everything thoroughly, ensuring the parotta pieces are well coated with the masala and eggs.
11. 11 Cook for another 3-4 minutes, stirring occasionally.
12. 12 Garnish with chopped coriander leaves and serve hot.