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1
Chop the parathas into bite-sized pieces (roughly 1 inch wide), then set them aside.
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2
Grind the ginger, garlic, chiles, and shallots with a mortar and pestle to a coarse paste.
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3
Add the eggs and scramble them gently, removing them from the heat before they get too dry. Transfer the eggs to a plate, then heat the remaining 2 tablespoons of oil in the pan, add the chopped onions, and saute them until they're soft and translucent.
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4
Add the coarsely ground ingredients to the pan of onions. Saute them over low heat until fragrant, about 2 to 3 minutes.
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5
Add the tomatoes, chili powder, garam masala powder, pepper, and turmeric. Saute the mixture for another minute.
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6
Now, add the shrimp and curry leaves. Raise the heat to medium and let them cook, covered, for 3 to 4 minutes, until fragrant.
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7
Remove the lid and saute the mixture until the shrimp are cooked through, about 2 minutes. You'll also want to make sure that the shrimp mixture has dried out, as that will prevent the parathas from turning soggy.
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8
Working quickly, add in the chopped parathas and gently mix them until well-coated.
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9
Lastly, add the eggs and give the mixture one final stir. Serve hot-preferably on a rainy day.
