5 Fresh Paratta

1 Onion –large thinly sliced

1 spring curry leaves

3 piece pandan

3 red chilly or Githeyo mirus

1 carrot –chopped finely

4 beans _ cut into 1 inch pieces

1 capsicum-  diced

1 small ginger piece (chopped)

2 cloves garlic (chopped)

1 tsp. Chilli powder

½ tsp. Turmeric powder

1 tsp. Coriander powder

2 tbs. Roasted curry  powder

2 tbs. tomato paste

½ tsp. Pepper powder

half of a small smoked tuna (cut into bite size pieces)

½ cup coconut milk

4 tbs. Oil

1 tsp. Salt

4 drops Maggie seasoning (optional)

2 eggs


  1. Heat 1 table spoon oil in a flat pan, mix the two eggs with pinch of salt and make an omelet, roll and cut into strips, set aside.
  2. Cut paratta into pieces or just tear them into pieces.
  3. Heat oil on a medium flame, add onions, curry leaves, pandan leaves, chilly, ginger. garlic and sauté for several minutes.
  4. Once the onions start turning to golden brown, add carrot, capsicum, beans sauté till soft. Add smoked tuna mix.
  5. Add chilly powder, coriander powder, roasted curry powder, pepper powder, tomato paste, sauté till everything is mixed well, add coconut milk and season with salt.
  6. Add the chopped paratta and mix well into the mixture. Add Maggie season, cook on a medium flame for 3-4 minutes and toss the contents well. Add omelet strips mix and serve. Enjoy!

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