Vegetarian Kottu Roti

Many people around the world see India as one entity, homogeneous in every way.  One language called Hindi, one food staple called curry, one style of dress called the sari and all this in an overcrowded poverty laden environment.

This could not be further from the truth. From North to South, and East to West, India is a colorful mosaic of different religions, languages, dress and food. The disparity between the rich and the poor is very real, but the rich in India live in a lifestyle that can be the envy of many nations around the world. For me a visit to India is always magical. It is like stepping into another world that is guaranteed to stimulate all your senses, and in India's embrace I find a sense of peace and a desire to experience all she has to offer.

In Toronto and the surrounding areas, people from many countries call this home.   Although our children are born in Canada they have experienced food from all over the world right here in their neighborhoods.  Indian food with its perfect blend of spices, the right touch of heat and seductive flavors has become rooted in our Canadian take-out and dining experiences.

While Canadians were first introduced to North Indian foods, as our immigrant population grew we learned that Indian food was more than the favored Butter chicken and Biriyani. Soon there were lineups for South Indian restaurants serving distinctive vegetarian and non-vegetarian curries and introducing us to dosas and idlis. Goan restaurants are not plentiful here but there are several caterers who will supply Goan food.

Sri Lanka introduced my palette to Kottu Roti.  Kottu Roti can be literally translated as "cut-up roti". During this time of isolation I began to crave some Kottu Roti but all the restaurants are closed so I had to find a way to make it myself, so if you have a craving too, just roll up your sleeves and try this easy version at home.

Notes: 

- You can use any curry you like for this recipe but remember not to use a dry dish because the curry adds to the softness of the dish. I had a channa curry left over which I used since I wanted to prepare a vegetarian Kottu Roti. I used store bought Roti which I always have in my freezer , and which I defrosted.

-  Leave the eggs out for a vegan alternative

Ingredients

1 1/2 cups of Channa or Chickpea curry ( use any curry dish you have made)
3 Rotis - freshly made or store bought ( I used store bought Roti )
1 tablespoon of oil
1/4 cup of roughly chopped onions
1/2 teaspoon of mustard seeds
1/2 teaspoon of cumin seeds
a few curry leaves (approx 6-10)
1 green chili (optional)
2 eggs beaten ( omit for vegan diets)
fresh coriander for garnish (optional)

Method

Keep all the ingredients ready.
Chop your onions, measure out your spices, cut the roti into strips and then cut each strip into thirds. Beat the eggs.

When you have finished prepping everything,  Heat the oil in a non stick pan.  When the oil is hot add the onions and the spices and stir.

 Cook until the onions are translucent

Push the onions to one side of the pan and add the eggs in the other side. Scramble the egg, breaking it up with a spatula

When the egg is cooked add the roti and the curry. Mix well and heat through. Check if you need more salt.

Add some chopped fresh coriander and serve warm.  I like to squeeze a little lime juice over the dish before I serve it, but that is only a preference.
The roti should have absorbed all the curry and the dish will be nice and moist.
Serve and enjoy.