Step-by-Step Instructions

1. 1.Prepare the Paste

   Add 1 chopped onion, 1 piece of ginger, 6 cloves of garlic, and 3 chopped tomatoes into a blender. Grind until a smooth paste is formed.

2. 2.Chop and Fry Parotta

   Take 4 parottas and chop them into small, bite-sized pieces. Heat 1/4 cup of oil in a pan over medium flame. Add the chopped parotta pieces and fry until they are partially crispy and golden brown. Remove the fried parotta pieces from the pan and set aside.

3. 3.Cook the Gravy Base

   In the same pan with the remaining oil, add the ground paste. Cook the paste on medium heat, stirring continuously, until the gravy thickens and the oil separates from the mixture, which should take approximately 5-7 minutes.

4. 4.Add Spices

   Add 1 tablespoon of chili powder (adjust as per taste), 1 teaspoon of coriander powder, 1 teaspoon of garam masala, 1/4 teaspoon of turmeric powder, and salt as per taste to the thickened gravy. Mix well and cook for another 2-3 minutes until the spices are fragrant and well combined with the gravy.

5. 5.Add Vegetables

   Add 1 cubed onion and 1 cubed capsicum to the gravy. Mix well and cook for 2-3 minutes, ensuring the vegetables remain slightly crunchy.

6. 6.Combine with Parotta

   Add the fried parotta pieces to the pan. Mix everything thoroughly, ensuring the parotta pieces are well coated with the gravy and vegetables. Cook for 2-3 minutes, stirring occasionally.

7. 7.Garnish and Serve

   Garnish with chopped coriander leaves. Mix once more, then turn off the flame. Serve hot.