Egg Kothu Parota

Serves 2

Cooking time 20-25 mins

Required utensils

1. Iron tawa or skillet, Cooking in iron tawa or skillet adds a lot of flavour. This can be made in any heavy bottom skillet or tawa, preferably a flat bottom.

2. Chopper or food processor. You can chop everything with a knife and it will also be good too, just will add 10 to 15 mins to preparation time.

Ingredients

1. Cooked Malabar parota 4 nos

2. Egg 3 nos

3. Onion - chopped 1 cup

4. Green chili - finely chopped 1 tsp

5. Ginger garlic paste 1 tsp

6. Tomato chopped ¼ cup

7. Lemon juice 1 tsp

8. coriander leaves ¼ cup

9. Powders

   1. Garam masala 1 tsp

   2. Coriander powder ½ tsp

   3. Fennel powder ¼ tsp

   4. Fenugreek powder ¼ tsp

   5. Chilli powder 1 tsp

   6. Black pepper ½ tsp

10. Diced mixed vegetables [carrot, beans, bell peppers, green peas] - ½ cup

11. water ¼ cup

12. Curry leaves 1 string

13. Vegetable oil 2 tbsp

14. Salt to taste

Directions

1. Start with heating the iron skillet over low-medium flame.

2. Add oil, onions, green chili to the skillet

3. After onions become translucent add ginger garlic paste and sauté for 2 minss

4. Add chopped tomatoes, salt for onions and tomato, saute till the tomato dissolves completely.

5. Mix all the masala powder in water then add it to the skillet and cook for a couple of minutes

6. Once the raw masala settles down add the vegetables and cook for 2 to 3 mins.

7. Add raw eggs without shells, chopped parota and curry leaves together.

8. Mix well over high flame and cook for 5 mins. Egg creates a coating to the chopped parota when added together. Adding them together is important for the flavour.

9. Make sure you keep sauteing as the dish can burn at the bottom of the pan easily.

10. Turn off the flame when you feel it has the right consistency you are comfortable with.

11. After turning off the flame add lemon juice and chopped coriander leaves.

12. Mix well and enjoy the simple but flavourful kothu parota.

13. Let your taste buds have fun !!!