Vegetable Kottu Roti recipe
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Ingredients
- 3 tablespoons vegetable oil, divided 4 eggs, beaten 1 red onion, chopped 3 cloves garlic, minced 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
Nutrition Info
- 418.9 caloriescarbohydrate: 51.3 gcholesterol: 171.2 mgfat: 18.6 gfiber: 12.7 gprotein: 16.1 gsaturatedFat: 3.3 gservingSize: -sodium: 576.8 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Vegetable Kottu Roti
Directions
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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, about 3 minutes. Season with salt and pepper.