Kothu Parotta with Egg Recipe

Prep time: 10 min
Cook time: 20 min
Yield: 4
Main Ingredients: parotta eggs salna
Ingredients

Parotta - 4, shredded into pieces or long strips
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
Method

Heat oil in a heavy bottomed vessel, add the curry leaves, green chilies and chopped onions and saute on medium flame for 4 mts.
Add ginger garlic paste and chopped stalks of coriander leaves and saute for 3 mts.
Add red chili powder, turmeric powder and mix well. Add chopped tomatoes and saute for 4 mts.
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.
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.
Add garam masala, lemon juice and chopped coriander leaves and mix well. Turn off flame.
Remove to a serving bowl and serve warm.
Tips

You can add a few chicken pieces without bones along with salna and this variation is called Chicken Kothu Parotta.
Vegetarians can add mixed vegetables like chopped carrots, beans and green peas and use vegetable salna.