Kothu ParKothu Parotta with Egg 

Ingredients

• Parotta - 4, shredded into pieces or long strips as shown in the image above
• Salna - 1 cup, (gravy of chicken or vegetable salna)
• Eggs - 3, lightly beaten with little salt
• Onions - 1, large, finely chopped
• Tomato - 1, medium, finely choppped
• Green chilies - 1 or 2, slit length wise
• Ginger garlic paste - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Red chili powder - 1/2 - 1 tsp (adjust)
• Garam Masala powder - pinch
• Lemon juice - 1 tsp
• Oil - 2-3 tbsps
• Curry leaves - 1 sprig
• Coriander leaves - 1/4 cup (chopped including stalks)
• Salt to taste
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Method

1. Heat oil in a heavy bottomed vessel, add the curry leaves, green chilies and chopped onions and saute on medium flame for 4 mts.
2. Add ginger garlic paste and chopped stalks of coriander leaves and saute for 3 mts.
3. Add red chili powder, turmeric powder and mix well. Add chopped tomatoes and saute for 4 mts.
4. Make a well in the center and pour the egg mixture and scramble it till almost cooked. Mix the contents of the vessel such that the scrambled eggs mix well with the onion-tomato mixture.
5. Add the shredded parotta and salna and mix well. The contents should be minced with a pounding action using the end of a flat spatula. Cook on medium flame for 4 mts tossing the contents well.
6. Add garam masala, lemon juice and chopped coriander leaves and mix well. Turn off flame.
7. Remove to a serving bowl and serve warm.