Vegetable Kottu Roti (2024)

Ingredients

• 3 tablespoons vegetable oil, divided

• 4 eggs, beaten

• 1 red onion, chopped

• 3 cloves garlic, minced

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• 1 tablespoon minced ginger

• 5 small carrots, cut into matchstick-size pieces

• 1 cup chopped cabbage

• 4 scallions, sliced into 1/2-inch pieces

• 2 teaspoons soy sauce, divided

• ¼ cup curry powder, divided

• 2 tablespoons chili powder, divided

• 3 cups chopped paratha (Indian flatbread)

• salt and ground black pepper to taste

1. Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat. Add eggs; cook and stir until scrambled and dry, about 5 minutes. Remove from heat.

2. Heat remaining 2 tablespoons vegetable oil in a deep skillet over medium heat. Stir in onion, garlic, and ginger; cook and stir frequently until onions are nearly translucent, about 5 minutes. Add carrots; cook and stir until carrots are nearly tender but still crunchy, 7 to 8 minutes.

3. Stir cabbage and scallions into the skillet; add 1 teaspoon soy sauce. Sprinkle 2 tablespoons curry powder and 1 tablespoon chili powder over the vegetable mixture; stir until coated. Turn stove top temperature to low.

4. Mix eggs and paratha into the vegetable mixture. Stir in remaining soy sauce, curry powder, and chili powder; stir until coated. Cook until flavors combine, about 3 minutes. Season with salt and pepper.

Nutrition Facts (per serving)