Egg kothu parota

Ingredients:

• 2 - parotta
• 1 - egg
• 1 - onion, chopped fine
• 1 - tomato, chopped fine
• Turmeric powder, a pinch
• 1 tsp - red chilli powder
• 1 tsp - ginger garlic paste

To temper:

• 1/2 tsp - sombu (Fennel seeds)
• Curry leaves, a few
• 1 - green chilli, chopped fine

Method :

• Chop the parottas into small pieces. Keep aside.
• Heat oil, first temper fennel seeds then add curry leaves, green chillies let it splutter.
• Then add ginger garlic paste, allow it to brown slightly.
• Now add onions, once it turns golden brown, add tomatoes when it turns mushy add turmeric, chilli powder. Add required salt and mix well.
• Then add the eggs mix it to scramble well, once it turns nicely fried and blended with the masalas add the chopped parota and give a stir so that parotta is blended well with the egg and masalas.
• Garnish with coriander leaves.