Veg Kothu Parotta : Sri Lankan Staple

People in my group here are crazy for good food and sometimes go to high extent for it. Once, we drove for 2 hours just to go a good Sri Lankan restaurant which by the way was a very small and infamous shop. Indeed the food was good as being told, but still 2 hours, Phew !! They are crazy, including my hubby. But their love for food has taught me one thing, food has no boundaries.

I never knew Sri Lankan food has its own staples and range. Tasted this Kottu Parotta first time that day and since then I have been looking for the same flavours in our own city. Unfortunately, that restaurant was the only one which satisfied my taste buds for this truly global dish. After searching for many recipes over internet, I decided to do some experiments of my own. This recipe is a simple version of this healthy and hearty Kottu Parotta.

In the recipes I saw on net, most of them were prepared using ready made packaged Parottas. But I made them at home a night before and then used it next morning to have this dish for breakfast. Parotta is just like Parantha in north India just a bit flakier and usually made with All Purpose Flour. But I used whole wheat flour and made Lachha Parantha to get the flakier version. Will soon post the recipe for the same as well.

Ingredients:
2 cups mixed vegetables, chopped very samll ( I used green peas, cauliflower, carrots, french beans, cabbage)
4 Parottas
Handful of Curry leaves
1/2 coriander leaves, chopped
2 large onions, thinly sliced
2 tomatoes, chopped small
1 tbsp Ginger-garlic paste
2-3 green chilies, chopped
1 tbsp Oil
1 tsp coriander powder, red chili powder each
Salt to taste

Method:
Heat oil in pan and fry curry leaves for a minutes. Add and fry onions till brown. Add ginger-garlic paste, green chilies and saute for 2 minutes. Mix with spices and cook covered for like 2 minutes, to let spices absorb their flavours.
Next, Combine all mixed vegetables with tomatoes and cook covered for next 7-8 minutes. Keep stirring in between and sprinkle some water to keep the vegetables moist. It should not dry up.
Now, when the vegetables are almost cooked, randomly break up the Parottas and combine in the pan. Give a very nice stir so that everything just becomes one and Parotta pieces mix well with the vegetables. Cook uncovered for just 2 min stirring in between. We dont want much moisture in the Parotta pieces, else that will not taste gud. Infact they should be a bit crunchy and small. The smaller the pieces, better they will absorb the flavours.
Garnish with coriander leaves and enjoy this healthy dish.

Linking to Srav's CC- Dish for Loved Ones, Jyoti's Healthy and Hearty, Resh Comfort Food