Kottu Roti

下ごしらえ

材料

作り方

手順

1. 1

   Heat vegetable oil in a large skillet or wok over medium-high heat.

   約1 分

   調理のヒント： A flat-top griddle works best if you have one, mimicking traditional preparation.

2. 2

   Add the sliced yellow onion, green chili, curry leaves, minced garlic, and grated ginger to the hot oil.

3. 3

   Sauté for 3-4 minutes until the onions are translucent and fragrant.

   約4 分

4. 4

   Stir in the julienned carrot, shredded cabbage, and sliced leek.

5. 5

   Cook for another 5-7 minutes until the vegetables are tender-crisp.

   約7 分

   調理のヒント： Do not overcook the vegetables; they should still have a slight bite.

6. 6

   Push the vegetables to one side of the skillet, creating a clear space.

7. 7

   Pour the beaten egg into the empty space and scramble it quickly until cooked through, then mix it with the vegetables.

   約2 分

   調理のヒント： Ensure the egg is fully cooked before mixing.

8. 8

   Add the turmeric powder, chili powder, and curry powder to the vegetable mixture.

9. 9

   Stir well to coat all ingredients with the spices, cooking for 1 minute until aromatic.

   約1 分

10. 10

    Add the shredded roti to the skillet.

11. 11

    Pour in the vegetable broth, then season with salt and black pepper.

12. 12

    Using two spatulas or a chopper, continuously chop and toss the mixture together on the skillet for 3-5 minutes until everything is well combined and heated through.

    約5 分

    調理のヒント： This chopping action is characteristic of Kothu Roti and helps to break down the roti further and integrate flavors.

13. 13

    Taste and adjust seasoning as needed.

14. 14

    Serve hot and enjoy immediately.