Tear the porottas into rough tiny bits
Heat a pan with oil and temper with oil, cinnamon, clove, curry leaves followed by onions
Fry until onion turns transparent
Add chopped tomato and little required salt
Cook until soft
Add masala powder and red chilli powder
Give it a fry in low flame
Add torn parotta
Mix well until the masala coats the parotta
Make a dent in middle and add veg kurma
Mix and cook for 2- 3 minutes or until the kurma gets absorbed by the parotta evenly and becomes soft
Serve Hot with tomato ketchup
Garnish with some chopped coriander leaves