Kottu Roti with Kombu: Sri Lankan Chopped Flatbread with Seaweed

Place the dried kombu in a bowl, cover with 250 ml (1 cup) cold water, and let it soak for 15 minutes until soft and pliable. Remove the kombu, reserving the soaking liquid, and cut it into thin 2 cm (3/4 inch) strips.

Stack the godhamba roti and cut them into thin strips, about 2 cm (3/4 inch) wide. Then chop crosswise into shorter pieces, roughly 5 cm (2 inches) long. Set aside.

Shred the cabbage, julienne the carrots, slice the scallions, and thinly slice the red onion. Mince the garlic and grate the ginger. Pick the curry leaves off the stem.

Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat. Add the red onion, curry leaves, garlic, and ginger. Stir-fry for 1 minute until fragrant, then add the roasted curry powder and turmeric and cook for 30 seconds more.

Add the sliced kombu, cabbage, and carrots to the skillet. Stir-fry for 3 to 4 minutes until the vegetables begin to soften but still retain some bite. Pour in 2 tablespoons of the reserved kombu soaking liquid to create a little steam.

Push the vegetables to one side of the skillet. Add the remaining 1 tablespoon coconut oil to the empty side, pour in the beaten eggs, and scramble them gently until just set, about 1 minute. Then mix the eggs into the vegetables.

Add the chopped roti and scallions to the skillet. Toss everything together continuously for 2 to 3 minutes, using two spatulas or a large spoon, until the roti is heated through and well coated with the spices. Season with salt to taste. Squeeze over fresh lime juice if desired.

Transfer the kottu roti to serving plates. Scatter with chopped cilantro and serve immediately with lime wedges on the side.