Sri Lankan Egg Kottu Roti Recipe

 

Sri Lankan Egg Kottu Roti Recipe

Ingredients

• 4 roti (or parathas, torn into small pieces)
• 2 tablespoons oil (coconut or vegetable)
• 1 teaspoon mustard seeds
• 1/2 teaspoon asafoetida (hing)
• 1 large onion, finely chopped
• 6 cloves garlic, minced
• 1 inch ginger, minced
• 2 green chilies, slit
• 2 sprigs curry leaves, torn
• 2 tomatoes, finely chopped
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon black pepper powder
• 3 eggs
• 1/4 cup fresh coriander leaves, chopped
• Salt, to taste
• Juice of 1 lemon

Instructions

Step 1: Prepare the Base

1. Heat Oil: In a large pan, heat the oil over medium heat.
2. Add Mustard Seeds: Once hot, add mustard seeds and allow them to crackle.
3. Sauté Aromatics: Add asafoetida, chopped onion, garlic, ginger, green chilies, and curry leaves. Sauté until the onions are golden brown.

Step 2: Cook the Vegetables

1. Add Tomatoes and Spices: Stir in the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften.

Step 3: Scramble the Eggs

1. Add Eggs: Crack the eggs directly into the pan and stir well to scramble them with the vegetable mixture until fully cooked.

Step 4: Combine with Roti

1. Add Roti Pieces: Stir in the torn roti pieces and mix well to combine with the egg and vegetable mixture.
2. Season and Garnish: Adjust seasoning with salt and add black pepper powder. Mix in lemon juice and chopped coriander leaves.

Step 5: Serve

1. Serve Hot: Transfer the Egg Kottu Roti to a serving plate and enjoy hot as a delicious meal or snack.