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. Blend until a smooth paste is formed.

2. 2.Prepare the Parotta

   Take 4 parottas and cut them into small, bite-sized pieces.

3. 3.Fry the Parotta

   Heat 1/4 cup of oil in a pan over medium flame. Add the chopped parotta pieces and fry them until they are partially crispy and golden brown, about 3-5 minutes. Remove the fried parotta from the pan and set aside.

4. 4.Cook the Gravy Base

   Add another 1/4 cup of oil to the same pan. Pour in the ground paste and cook it over medium heat, stirring occasionally, until the gravy thickens and the oil starts to separate from the sides, which should take about 5-7 minutes.

5. 5.Add Spices

   Add 1 tablespoon of chili powder (adjust to taste), 1 teaspoon of coriander powder, 1 teaspoon of garam masala, 1/4 teaspoon of turmeric powder, and salt to taste. Mix well and cook for about 1-2 minutes until the spices are fragrant.

6. 6.Add Vegetables

   Add 1 cubed onion and 1 cubed capsicum to the pan. Mix well with the gravy and cook for 2-3 minutes, ensuring the vegetables are slightly tender but still retain a crunch.

7. 7.Combine with Parotta

   Add the previously fried parotta pieces to the pan. Mix everything thoroughly, ensuring the parotta pieces are well coated with the spicy gravy. Cook for another 2-3 minutes.

8. 8.Garnish and Serve

   Garnish with chopped coriander leaves and mix once more. Turn off the flame. Serve hot with a side of raita or plain yogurt.