Ingredients:
2 cups minced malabar barotta
1 cup chopped cabbage
1/2 cup thinly sliced carrots
3/4 cup finely chopped onions
1/2 cup chopped tomatoes
4 slit green chillies
few sprigs of curry leaves
1tbsp ginger-garlic paste
1/2 cup finley chopped coriander leaves
3 eggs
3/4 cup kurma
1 tsp chilli powder
1 tsp coriander powder
1 tsp fennel powder
1/4 tsp turmeric powder
3/4 tbsp ghee
salt to taste
4 tbsp oil
Method:
Heat 3 tbsp oil in a wok. Add curry leaves and onion and fry lightly.
Then add ginger-garlic paste and green chillies and fry for another minute. Now add chopped tomatoes and cook till the tomatoes are soft. Then add chilli pwd, coriander pwd, fennel pwd and turmeric and mix them well.
Beat eggs well with half of the kurma. Now move the onion masalas to the side of the pan and pour the egg mixture to the middle of the wok, wait for a minute to let the egg cook and then scramble the egg and mix the onion masalas and cook everything well.
Now move this to one side of the wok and heat 1 tbsp oil and add the cabbage and carrots and cook for a minute.
Then mix everything well and add the remaining kurma and cook for few minutes.
Finally add the minced barotta, coriander leaves and ghee and check for salt. Make sure you add salt towards the end, since the kurma and barotta already have salt in them.
Serve hot.
