Vegetable Kottu Roti Recipe

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.