Vegetable Kottu Roti

Ingredients

• tablespoon svegetable oil, divided
• eggs, beaten
• red onion, chopped
• clove sgarlic, minced
• tablespoon minced ginger
• small carrots, cut into matchstick-size piece s
• cup chopped cabbage
• scallions, slice d into 1/2-inch piece s
• teaspoon ssoy sauce, divided
• 1/4 cup curry powder, divided
• tablespoon schili powder, divided
• cup schopped paratha (Indian flatbread)
• salt and ground black pepper to taste

Instructions

1. Heat 1 tablespoon vegetable oil in a non stick skillet over medium heat. Add eggs; cook and stir until scrambled and dry, about 5 minutes. Remove from heat.
2. Heat remaining 2 tablespoons vegetable oil in a deep skillet over medium heat. Stir in onion, garlic, and ginger; cook and stir frequently until onions are nearly translucent, about 5 minutes. Add carrots; cook and stir until carrots are nearly tender but still crunchy, 7 to 8 minutes.
3. Stir cabbage and scallions into the skillet; add 1 teaspoon soy sauce. Sprinkle 2 tablespoons curry powder and 1 tablespoon chili powder over the vegetable mixture; stir until coated. Turn stove top temperature to low.
4. Mix eggs and paratha into the vegetable mixture. Stir in remaining soy sauce, curry powder, and chili powder; stir until coated. Cook until flavors combine, about 3 minutes. Season with salt and pepper.