Sri Lankan Vegetable Kottu Roti (Gluten-Free)

Ingredients

• 4 Rice flour roti
• 2 tbsp Vegetable oil
• 1 medium Onion
• 1 medium Carrot
• 1 cup Cabbage
• 0.5 cup Leek
• 2 Green chilies
• 3 cloves Garlic
• 1 tsp Ginger
• 1.5 tbsp Curry powder (Sri Lankan)
• 0.5 tsp Turmeric powder
• 0.25 tsp Chili flakes
• 1 optional Egg
• to taste Salt
• to taste Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut rice flour roti into small pieces.
2. 2Heat vegetable oil in a large skillet or wok over medium-high heat. Add onion, carrot, cabbage, and leek. Cook until vegetables are slightly softened, about 5 minutes.
3. 3Add green chilies, garlic, and ginger. Cook for 1 minute, stirring constantly.
4. 4Add curry powder, turmeric powder, and chili flakes. Cook for another minute.
5. 5Add the chopped roti to the skillet. Toss everything together until well combined.
6. 6If using egg, push the kottu roti to one side of the skillet and crack the egg into the empty space. Scramble the egg and then mix it with the kottu roti.
7. 7Season with salt and pepper to taste. Serve hot.

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