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.