Chop onion and chilies. Chop tomato. Tear the kerala parotta roughly. (you can also use paratha as an alternative) Keep aside.

Heat oil in a pan (Preferably non stick pan) and add mustard seeds.Instead of using mustard seeds we can add crushed fennel seeds along with a a inch of cinnamon stick and a clove.It adds a good aromatic flavor to the parotta.

After the mustard seeds splutter, saute onions, curry leaves, green chilies and red chilies until the onion is cooked and translucent.

Add the diced tomatoes and cook until soft.

Reduce heat and add ginger garlic paste, chicken masala powder, red chilly powder, turmeric powder. Stir fry for a minute.In case you do not have chicken masala use 1/2 tablespoon of coriander powder and 1/2 teaspoon of garam masala.

Add the roughly torn parotta pieces and stir fry on high heat for a few minutes.

Break eggs and add it to the pan. Scramble thoroughly until the eggs are cooked and mixed with the Parottas.

Cook for another couple of minutes on medium heat.

Garnish with coriander leaves.

Serve with Raita. (Though I like it without raita)