Kottu roti

	One of the most common and popular fast foods in Sri Lanka, kottu roti is a stir fried dish of godamba roti (a griddle cooked flat-bread, very similar to a paratha), with assorted vegetables, and sometimes egg or bits of leftover chicken meat. The dish is lightly spiced on it's own, but also commonly served with a few spoonfuls of curry sauce to moisten the mixture and add extra kick.
I served mine alongside a chicken curry (whose recipe I posted yesterday), and made good use of the extra curry sauce!

Recipe

1 tsp oil
1 small onion, thinly sliced
1 carrot, thinly sliced or julienned
1/2 head of nappa cabbage, sliced
2 large tomatoes, chopped
1 godamba roti or large paratha, cut into bite-sized pieces
2 tsp minced garlic
1 tsp minced ginger
1 tsp minced chillies
1/2 tsp curry powder (Sri Lankan if possible)
2 tsp chopped curry leaves
1 tsp dark soy sauce
1 egg
Splash of lemon juice or lemon wedges to serve

Heat the oil in a large pan, and add the onion and carrot. Stir fry 3-5 minutes, until the vegetables are softened.

Add the garlic, ginger and chillies, and cook 1 minute, then add the tomatoes, cabbage, roti, curry powder, curry leaves, and soy sauce. Stir fry everything for 2 minutes, until the roti is warm and the cabbage is very lightly cooked and still has some crispness.

Push the contents of the pan to one side and break the egg into the pan, scrambling quickly, then stir the cooked egg throughout the dish.

Plate up and add a splash of lemon juice. Add leftover curry sauce to taste.

Serves: 2
Preparation and cooking time: 10-12 minutes

Notes: I probably included a higher ratio of vegetables to roti than a traditional street food version, but I wanted to keep this a fairly healthy meal.