Thursday, June 10, 2010

Egg parotta

Egg Parotta / Muttai Purotta / Anda Parantha / Koththu purotta / kothu parotta

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.

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