- For the “Kottu” (The Scramble)
This version uses chopped roti or a vegetable-egg base as seen in the photo.
Ingredients:
2-3 Godamba Rotis (chopped into small pieces) OR 2 cups shredded cabbage (for a low-carb version).
3 Large eggs.
1 Small carrot (finely diced).
2 Green chilies (sliced).
1 Small onion (chopped).
Handful of curry leaves and ginger-garlic paste.
Garnish: Chopped spring onions, cilantro (coriander), and lime wedges.
Instructions:
Sauté: Heat oil in a large pan. Add onions, ginger-garlic paste, curry leaves, and green chilies. Sauté until fragrant.
Vegetables: Add the diced carrots (and cabbage if using) and cook for 2-3 minutes.
Eggs: Push the veggies to the side, crack the eggs into the center, and scramble them until mostly set.
Mix: Add the chopped roti pieces. Toss everything together on high heat. Season with salt, pepper, and a teaspoon of chili flakes.
Finish: Top with plenty of fresh spring onions and cilantro as shown in your picture.
- For the Spicy Gravy (Curry)
The image shows a smooth, rich reddish-brown gravy with chunks of protein.
Ingredients:
250g Chicken chunks or Soya meat.
1 cup Thick coconut milk or water.
2 tbsp Roasted curry powder.
1 tsp Chili powder (adjust for heat).
1/2 tsp Turmeric powder.
Cinnamon stick and cardamom pods.
Instructions:
Sear: Heat oil and fry onions, cinnamon, and cardamom. Add your protein (chicken or soya) and brown the edges.
Spice: Add the curry powder, chili powder, turmeric, and salt. Stir well to coat.
Simmer: Pour in the coconut milk or water. Cover and simmer on low heat until the gravy thickens and the protein is tender.
Serve: Pour the gravy into a small bowl or directly next to the kottu.
Serving Suggestion
Place a generous portion of the Egg Kottu on a plate.
Garnish with lime wedges—squeezing fresh lime over the scramble right before eating cuts through the spice and brightens the whole dish!
Enjoy your meal!🥘