INGREDIENTS
3 parathas, shredded into thin strips, 4 tbsp vegetable oil, 2 medium-sized onions, chopped, 4 garlic cloves, chopped, 2-3 green chillies, chopped, 1 large tomato, chopped, A few curry leaves, 1 tbsp curry powder, 1 tsp chilli powder, 2 tbsp tomato puree, 2 tsp dark soya sauce, Salt to taste, 1 carrot, julienned
A handful of scallions, cut length-wise
METHOD
• Cut the parathas into quarter sized pieces, add them into a food processor and process for two seconds to thinly shred them.
• Alternatively, you can cut them into thin strips using a knife and chopping board.
• Make a coarsely ground mixture of onion, garlic, green chillies, tomato and curry leaves.
• Heat oil in a pan and add the ground mixture, stir-fry till it leaves an aroma and turns golden brown.
• Now add the curry powder, chilli powder, tomato puree and soya sauce and mix well to create a thick sauce. Add salt to taste.
• Add the shredded parathas and mix well till the pieces are well coated with the spices.
• Lower the heat and add the carrot juliennes. Cook, stirring for one or two minutes.
• Turn off the heat, add scallions and mix well.
• The longer you keep this meal, the better it tastes as the spices blend well and the paratha absorbs their flavours. You can also serve it immediately.
