A spicy onedish vegetarian dinner with curry flavors Vegetable kottu roti is traditional Sri Lankan street food
Prep Time
1 hr 5 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
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.
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.
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.
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
