Ingredients:

3 porotta

1 cup spicy chicken curry gravy with 3-4 chicken pieces

1 onion, chopped

2 garlic cloves, finely chopped

1/4 inch ginger, chopped

1 small tomato, chopped

1 egg

salt to taste

1/2 tsp pepper powder

1 sprig curry leaves

1 tbsp oil+ 1 tsp oil

Preparation:

1. Cook porottas and chop into bite size pieces and keep it aside.
2. Shred / tear the chicken pieces from curry into small pieces and keep it aside.
3. Heat 1 tbsp oil in a thick bottomed pan at medium flame and add chopped onion, garlic, ginger and little salt and saute well until onions changes its colour.
4. Add chopped tomato and cook for a minute till soft.
5. Add porotta pieces into this and mix well.
6. Then add the shredded chicken along with the gravy and mix well for 1-2 minutes.
7. Move them aside and break an egg into the pan and add a pinch of salt and pepper powder and scramble the egg and mix everything together.
8. Add curry leaves and a tsp of oil and stir fry for 1-2 minutes. Remove from flame and serve hot…..