Egg Kothu Parantha & Menu of the week 17th Aug
The previous week that went by was a very exciting and busy week, It was my birthday week. I met George Calombaris of Masterchef Australia (I am sure you have seen a picture by me on the social media by now, there is a detailed post coming up soon), the child was not too well and I have LOADS to do at work. As a result I kind of deviated from the menu a bit (25% may be) but I still think its good to have a plan and deviate rather than have no plan at all. So here is coming week’s menu with a hope that I will fare better this time around
Also sharing the recipes of one of my most favorite paranthas, a bit healithfied. Egg Kothu parantha is usually made from the malabar/kerala maida parantha but if change that to the whole wheat parantha it is a healthy and a great kickstart to the day. We at home love to eat for dinner as well.
- 4 Whole wheat paranthas
- 1 tbsp oil
- 1 tsp cumin seeds
- 2 medium sized onions chopped
- 2 green chillies sliced lengthwise
- 1 tsp ginger garlic paste
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp freshly ground pepper powder
- 1/2 tsp egg curry powder
- 2 tomatoes chopped
- 2 large eggs
- 1/4 cup coriander leaves, chopped
- Salt – to taste
- Juice of one lemon
- Shred the paranthas into medium pieces and keep aside.
- Heat oil in a heavy bottom pan or kadai. Add hing and cumin seeds and fry till slightly browned. Add the chopped onions, green chilly and curry leaves, continue to sauté till the onions are translucent.
- Add ginger-garlic paste along with the dry masalas at this stage namely turmeric, chilly powder, egg curry powder, pepper powder and sauté in low flame for about5 minutes.
- Add the chopped tomatoes and sauté until the tomatoes are cooked and turn mushy for about 5 minutes. At this point, break the eggs directly in the kadai and cook for 2 mins.
- At this point add the shredded paranthas. Mix to combine the eggs and cook till the eggs get cooked fully. Sprinkle a little water while you mix along if it turns too dry.
- Garnish with fresh coriander leaves and serve with raita for breakfast or dinner
This is possibly my favorite street food in Colombo. I have sat by the beach, ignored the sea-food, with eyes streaming from all the sambal and WOLFED several plates down. Thanks for sharing the recipe. Let me make some at home!