KOTTU
Make this delicious leftover flatbread roti, egg omelet, vegetables, spices, ginger, garlic, lemon juice, fresh coriander, and Del Monte eggless mayonnaise. Serve hot with a side of tomato ketchup.
PREPARATION TIME
15 minutes
COOK TIME
15 minutes
SERVES
4-5
| QUANTITY | INGREDIENT |
|---|---|
| 2 | TBSP Cooking Oil |
| 1/2 | TBSP Mustard Seeds |
| 1/4 | TBSP Whole Cumin |
| 1 | TBSP Garlic Chopped |
| 3 | Green Chilli Slit |
| 1 | TBSP Ginger Juilenne |
| 8-10 | Cury Leaves |
| 1 | Cup Onion Sliced |
| 1 | Cup Capsicum Juilenne |
| 1/2 | Cup Carrot Juilenne |
| 1/4 | TBSP Red Chilli Powder |
| 1/4 | TBSP Garam Masala Powder |
| 2-3 | Left Over Roti |
| 2 | Eggs |
| 1 | TBSP Fresh Coriander Chopped |
| - | DelMonte Egg Less Mayonnaise |
| - | DelMonte Tomato Ketchup |
| - | Lemon Juice |
| - | Salt To Taste |
| - | Crushed Black Pepper |
| - | Turmeric |
Method
- In a non stick pan, heat oil. Add mustard seeds, let it crackle and add whole cumin, saute for 5 seconds and add curry leaves, chopped garlic, ginger julienne & saute till raw smell is gone. Add slit green chili and saute further.
- Add sliced onion, capsicum & carrot juliennes. Saute till soft. In the meantime, make an omlette of 2 eggs and cut in thick juliennes similar to left over flat bread.
- After the veggies are sauteed, add powdered spices and mix well.
- Add julienned flat bread and mix well. If possible toss in between. Add omlette & little chopped coriander as well and toss it.
- Adjust seasoning, dash of lemon juice.
- Serve hot garnished with chopped coriander.
Chef s Tip : Don’t over cook veggies as it will not give that crunch.
Variations : You can use shredded chicken and other vegetables available with you as well.
Enjoy your meal!