Egg and vegetable kottu roti for a home skillet

Ingredients and method

Ingredients

• 300 g (about 10 1/2 ounces) cooked plain godamba roti or flaky paratha; see shopping notes
• 2 tablespoons neutral oil, divided
• 1 small onion, finely sliced
• 2 garlic cloves, minced
• 2 teaspoons finely grated fresh ginger
• 100 g (3 1/2 ounces) green cabbage, finely shredded
• 50 g (1 3/4 ounces) carrot, coarsely grated
• 50 g (1 3/4 ounces) leek, white and light-green parts, thinly sliced, thoroughly washed and drained
• 1/2 teaspoon crushed red pepper, or less for a milder dish
• 1/2 teaspoon freshly ground black pepper
• 3 large eggs, beaten
• 1/4 teaspoon fine salt, plus more to taste

Method

1. If starting with frozen paratha, cook it fully according to its package first; do not add raw frozen dough to the stir-fry. Let it become cool enough to handle, then cut into short strips about 1/2 inch wide and 1 inch long. Weigh the cooked bread. Prepare all the vegetables and beat the eggs before heating the skillet.
2. Heat 1 1/2 tablespoons oil in a 12-inch, high-sided skillet over medium-high heat. Cook the onion until softened. Add the garlic and ginger, stirring until fragrant without letting them darken.
3. Add cabbage, carrot, leek, both peppers and the measured salt. Stir frequently until the vegetables have softened but retain some texture. Let visible moisture evaporate; lower the heat if the garlic starts to catch.
4. Push the vegetables to the edges and add the remaining 1/2 tablespoon oil to the open center. Pour in the eggs and gently scramble there until firm, with no runny egg remaining. Fold through the vegetables.
5. Add the chopped roti and turn it repeatedly with a broad spatula, separating clumps. Cook until everything is hot and the bread is mixed evenly with the vegetables and egg. The finished egg dish should reach at least 160°F; gather a mound and check its center with a food thermometer without touching the pan. Adjust salt and serve promptly.