Egg Kothu Parotta

🔥 Prep

• Cut the 3 prepared parottas into bite-sized strips.
• Crack the 3 eggs into a bowl, whisk with a pinch of salt until well combined.
• Thinly slice the 1 onion.
• Dice the 1 tomato.
• Slit the 2 green chillies lengthwise (remove seeds if desired).
• Rinse and pat dry the 10 curry leaves.
• Measure out 2 tbsp oil and 0.75 tsp salt, keep ready.

🔥 Cook

• 1. Heat the 2 tbsp oil in a large skillet or wok over medium-high heat until shimmering.
• 2. Add the curry leaves and slit green chillies, sauté for 20 seconds until fragrant.
• 3. Add the sliced onion and cook, stirring occasionally, until translucent (2 minutes).
• 4. Add the diced tomato and continue to cook until it softens and releases juices (2 minutes).
• 5. Pour in the 100 ml salna gravy, add the 0.75 tsp salt, and stir to combine; simmer for 1 minute.
• 6. Push the vegetable‑gravy mixture to the sides of the pan, pour the whisked eggs into the center, and scramble until just set (1 minute).
• 7. Add the shredded parotta strips to the pan, toss everything together, and fry until the parottas are heated through and lightly crisped (2‑3 minutes), breaking up any large clumps.
• 8. Taste and adjust salt if needed, then remove from heat.

🔥 Serve

• Transfer the Egg Kothu Parotta to a serving plate while hot.
• Garnish with a few extra curry leaves or a wedge of lemon if desired.
• Serve immediately with a side of raita or plain yogurt to balance the spice.
• Accompany with lemon wedges and extra salna gravy for dipping if desired.