Kothu Barotta:


When we doing our M.Phil at the University of Madras, myself and my friend Sugumar....used to go to canteen for this barotta. It used to be so comforting after a hectic day at lab. We generally prefered this...coz the cook will make it fresh each time.

Ingredients:

Soft cold barottas-4(made into bite size pieces)
Green chilies 3 finely chopped
Curry leaves 1 cup
Onion 2 finely chopped
Tomato 1 finely chopped
Ginger-garlic paste 1 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Garam masala powder 1/2 spoon
Coriander powder 1 spoon
Cumin seeds 1/2 spoon
Eggs 3 well beaten
Cooked minced meat/Mutton keema 100 grams(optional)
Lemon juice few spoons
Oil 1 cup.

Method:

In a wide-large non-stick pan, heat oil. Add cumin seeds and curry leaves. Followed by green chilies and onion. Fry them crisply. Now add tomatoes and fry them till it looses its water content.

Then add ginger-garlic paste....fry them till its raw smell leaves.

To this add eggs and scramble them into very tiny bits. Add minced meat too. Fry till it turns opaque. Now add...salt, turmeric, coriander and garam masala powder to this.

Followed by barotta, fry them till it blends well. Run few spoons of lemon juice over this.

Serve them hot.