Grind ingredients. Lightly heat and cut parotta into small pieces. Set aside.

Heat oil in pan, add bay leaf, curry leaves and fennel seeds. Add onions and sauté until golden brown. At this stage, add chopped tomatoes and fry till it cooks.

Add turmeric, red chilli powder and required salt. Fry until raw smell goes.

Transfer ground masala to the gravy and cook and cook for 5-6 minutes.

Add cut parotta and pour eggs. Cook until everything is nicley mixed and well blended.

Garnish with coriander leaves and turn off stove. Serve with onions.