How to prepare Egg Kothu parotta
Kerala Parotta/Malayasian Paratha – 4 (Tear it into bite sized pieces)
Diced Onions – 1 medium
Chopped Green Chillies – 4
Curry Leaves – A sprig
Chopped Tomatoes – 2 medium
Ginger Garlic Paste – 1 tbsp
Chicken Masala Powder – 2 tbsp (Alternatively, you can use 1 tbsp Garam Masala Powder and 1 tbsp Coriander Powder)
Red Chilly Powder – 1 tbsp
Tomato Ketchup – 2 tbsp (optional)
Mustard Seeds – 1/4 tsp
Eggs – 2
Oil – 2 tbsp
Heat oil into a big non stick pan and splutter musard seeds
Saute onions in a big non stick pan and splutter some mustard seeds.
Saute onions, curry leaves and green chillies until the onions turn translucent.
Now add diced tomatoes and allow them to cook until its pulpy.
Reduce heat and add chicken masala powder and red chilly powder. Stir it for few mins.
Add tomato ketchup along salt and mix it well.
Throw it on to the roughly torn Parotta pieces and stir fry on high heat for a few minutes.
Break eggs and add to the pan. Scarmble until eggs were well cooked and mix it with the Parottas.
Heat it for 2 more mins and then switch off the stove.
Serve it with any plain curd or Raitha.