Sri Lankan Egg and Vegetable Kottu with Chopped Roti

What you need

• 4 plain flatbreads, cooked roti or paratha, a day old is best
• 3 tbsp vegetable oil
• 1 sprig curry leaves
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 green chillies, sliced
• 1 carrot, cut into thin matchsticks
• 150 g (5 oz) green cabbage, finely shredded
• 1 tomato, diced
• 1/2 tsp turmeric
• 1 tsp mild curry powder
• 1/2 tsp chilli powder
• 1/2 tsp black pepper, freshly ground
• 3 large eggs
• 100 ml (scant 1/2 cup) water
• 2 scallions, sliced
• salt, to taste

Method

Restated from the original video

1. 1

   Cut the flatbreads into strips about 1 cm (1/2 in) wide, then across into short pieces. Set aside.

2. 2

   Heat the oil in a large wok or wide frying pan over medium-high heat. Add the curry leaves and fry for 10 seconds, until they crackle.

3. 3

   Add the onion and cook for 3 min, until soft. Stir in the garlic, ginger and green chillies and cook 1 min more.

4. 4

   Add the carrot and cabbage and stir-fry for 4 min, until they begin to soften but still have bite.

5. 5

   Add the tomato, turmeric, curry powder, chilli powder, pepper and a good pinch of salt. Cook for 2 min, until the tomato breaks down.

6. 6

   Push the vegetables to one side. Crack the eggs into the empty space and scramble until just set and cooked through, about 1 min.

7. 7

   Mix the eggs into the vegetables.

8. 8

   Add the flatbread pieces and the water and toss to coat everything in the masala.

9. 9

   Chop the mixture with the edge of two metal spatulas, pressing and cutting for 3-4 min, until the flatbread is soft, well mixed and toasted in spots.

10. 10

    Stir in the scallions, taste for salt and serve hot straight from the pan.

Imported from kannammacooks.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.