Ingredients:
- Cooked parotta- 3
- Onion- 1
- Ginger garlic paste- 1tsp
- Tomato-1
- Green chillies-3
- Turmeric- 1/4 tsp
- Curry leaves
- Eggs-2
- Gravy / kuzhambu / salna / chalna- 1 cup
Method of preparation:
- Heat oil in Dosaikkal/ lat kadai/iruppuchchatti and fry pattai (dal chini /Cinnamon) and cloves.
- Add fine pieces of onions, ginger garlic paste, chilies, turmeric & curry leaves.
- When the onion gets cooked add tomato.
- Sauté for some time.
- Add parotta and fry for about two minutes.
- Add eggs, salt and pepper.
- Blend everything together.
- When the egg is almost done add gravy.
- Cut each and every item on the kadai into very small pieces using two spatula shaped dosaikkarandi or flat metal sheets or inverted tumblers.
- Add coriander leaves for decoration.
