Veggie Kottu Roti

Ingredients

• 4 flatbreads or tortillas, sliced into ribbons
• 1 Carrot, julienned
• 2 cups Cabbage, shredded
• 1 onion, sliced
• 2 eggs
• 1 tbsp curry powder + ½ tsp chili flakes
• 2 tbsp soy sauce + 1 tsp ketchup
• 3 tbsp oil
• Curry leaves if you have them
• Lime

Method

1. Stir-fry the onion (and curry leaves) in the oil until golden, then the Carrot and Cabbage for 2 minutes — crisp lives here.
2. Push aside, scramble the eggs hard in the pan.
3. Add the flatbread ribbons, curry powder, chili, soy, and ketchup, and toss-chop everything together with two spatulas — the clang-clang chop IS kottu; in Sri Lanka you hear this dish before you see it.
4. Keep frying and folding 3–4 minutes until the bread picks up color and every ribbon is coated.
5. Finish with lime and serve hot. Late-night food engineered to be eaten loudly and immediately.