Muttai kothu parotta and egg kurma

Ingredients

1) For The Egg Kurma:

• 10 boiled eggs
• 1/2 cup chopped onions
• a small cinnamon stick
• 3 cloves
• 3 cardamon pods
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• few sprig curry leaves
• chopped coriander leaves

For Kurma Paste:

• 1 cup of freshly grated coconut
• 6 pieces dried chillies
• 1 tablespoon coriander powder
• 1/2 teaspoon of cumin seeds
• 1 tablespoon of ginger garlic paste
• 1/2 cup of chopped shallots
• 1/2 teaspoon of poppy seeds
• 1/4 teaspoon of fennel seeds
• 1 green chillie
• 2 tomatoes chopped
• 1 tablespoon curry masala

2) Muttai Kothu Parotta :

• 4 cooked parotta teared into pieces
• 2 eggs
• 1/4 cooked potatoes
• 1 red onion finely chopped
• 2 tomatoes finely chopped
• 3 garlic clove minced
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 1 tablespoon chicken masala
• 1 tablespoon curry masala
• chopped coriander leaves
• salt to taste

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Preparation

• Fry all the kurma ingredient in oil and once cooked grind into coarsely paste,keep a side.
• Grease a hot wok with 2 tablespoons oil and splutter mustard and curry leaves followed by cumin, cinnamon stick,cloves and cardamon pods til fragrant.
• Add the chopped onions and saute til they browned. Add the kurma paste-bring to boil. Finally add the boil eggs. Adjust the level of salt and garnished with coriander leaves.
• 2) Grease a large tawa with 2 tablespoons oil and saute mustard and cumin seeds followed by the chopped onions, potatoes and tomatoes.
  
• Fry them until the onions browned. Add the mince garlic and the masala powder with 1 teaspoon salt.
• Add the parotta-using to 2 spoon pound them:breaking the eggs onto the mixture and continue pounding untill they minced and the eggs cooked.
• Adjust the level of salt and garnished with chopped coriander leaves.