Name: Vegetable Kottu Roti
Prep time: 45 min
Cook time: 45 min
Yield: 4
Ingredients: Vegetable oil, divided - 3 tablespoons; Eggs, beaten - 4; Red onion, chopped - 1; Garlic, minced - 3 cloves; Minced ginger - 1 tablespoon; Carrots, cut into matchstick-size pieces - 5 small; Chopped cabbage - 1 cup; Scallions, sliced into 1/2-inch pieces - 4; Soy sauce, divided - 2 teaspoons; Curry powder, divided - ¼ cup; Chili powder, divided - 2 tablespoons; Chopped paratha (Indian flatbread) - 3 cups; Salt and ground black pepper to taste - 3 cups

Ingredients for - Vegetable Kottu Roti

1. Vegetable oil, divided 3 tablespoons

2. Eggs, beaten 4

3. Red onion, chopped 1

4. Garlic, minced 3 cloves

5. Minced ginger 1 tablespoon

6. Carrots, cut into matchstick-size pieces 5 small

7. Chopped cabbage 1 cup

8. Scallions, sliced into 1/2-inch pieces 4

9. Soy sauce, divided 2 teaspoons

10. Curry powder, divided ¼ cup

11. Chili powder, divided 2 tablespoons

12. Chopped paratha (Indian flatbread) 3 cups

13. Salt and ground black pepper to taste 3 cups

How to cook deliciously - Vegetable Kottu Roti

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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.