Mutton Kothu Parotta

Instructions

1. 1

   Prepare the Mutton Salna (Gravy)

   • Heat 2 tbsp of oil in a pressure cooker over medium heat. Add half of the chopped onions (approx. 150g) and sauté for 2-3 minutes until translucent.
   • Add 1 tbsp of ginger garlic paste and cook for 1 minute until the raw smell disappears.
   • Stir in half of the chopped tomatoes (approx. 125g), turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, and 0.5 tsp salt. Cook for 4-5 minutes until tomatoes turn soft and mushy.
   • Add the mutton pieces and sauté for 5 minutes, searing them on all sides.
   • Pour in 360 ml of water, mix well, and secure the lid. Pressure cook on high heat for 6-7 whistles (about 20-25 minutes) until the mutton is tender. Let the pressure release naturally. Set the mutton and its gravy (salna) aside.
2. 2

   Prepare the Parottas

   • While the mutton is cooking, tear the parottas into small, bite-sized pieces by hand. This rough tearing gives the dish its characteristic texture. Set aside.
3. 3

   Create the Kothu Base

   • Heat the remaining 2 tbsp of oil in a large, wide, heavy-bottomed pan or kadai over medium-high heat. A cast-iron skillet is ideal.
   • Add the remaining onions, slit green chilies, and curry leaves. Sauté for 3-4 minutes until the onions soften and turn light golden.
   • Add the remaining 0.5 tbsp of ginger garlic paste and sauté for another minute until fragrant.
   • Add the remaining tomatoes and cook for 5-6 minutes, mashing them with your spatula, until they break down completely into a thick paste.
4. 4

   Add Eggs and Spices

   • Push the onion-tomato mixture to one side of the pan. Crack the 3 eggs into the empty space. Season the eggs with a pinch of salt.
   • Scramble the eggs until they are about 80% cooked, then mix them thoroughly into the onion-tomato base.
   • Add the remaining 0.5 tsp red chili powder, 1 tsp coriander powder, 1 tsp garam masala, and the remaining 1 tsp salt. Mix well and cook for 1-2 minutes until the spices are aromatic.
5. 5

   Combine and 'Kothu'

   • Add the shredded parotta pieces to the pan. Using a slotted spoon, add only the cooked mutton pieces from the pressure cooker.
   • Pour about 1 cup (240 ml) of the prepared mutton salna over the parotta. Mix everything thoroughly to coat.
   • Now for the signature step: using two flat metal spatulas (or one sturdy one), begin to chop and mix the ingredients directly in the pan with a rhythmic clanging motion. This is the 'kothu' (mincing). Continue for 3-4 minutes to break down the parotta further and meld all the flavors.
   • Check the consistency. If it seems too dry, add a little more salna, a tablespoon at a time, until it's moist but not soggy.
6. 6

   Garnish and Serve

   • Turn off the heat. Garnish generously with freshly chopped coriander leaves.
   • Serve the Mutton Kothu Parotta immediately while hot, traditionally with a side of onion raita and extra salna.