Egg Paratha:
1 whole wheat chapati (I use Joseph’ heart friendly pita bread)
1 tsp ghee in fry pan, warm up your pita/chapati/tortilla
2 eggs whipped with
1 chili-finely diced
Dhania-fresh coriander- some- 1/4 c?
Pinch salt
Pour over chapati, fry, lift up to get egg on underside, cook, flip over, cook until egg is done
Enjoy with dahl or left over curry juice, or tomato chutney
Tomato Chutney
Couple ripe tomatoes
Bunch of dhania-coriander
Onion 1 large or 2 small
Green chili to taste
Salt to taste
Lemon or lime juice- couple of Tbs
Blend in food processor
Store in fridge