Kottu Roti with Cactus Leaf (Sri Lankan-Style Stir-Fried Flatbread)

Using a sharp knife, carefully remove any remaining spines from the cactus leaf. Rinse thoroughly and pat dry. Cut into thin strips, about 1/4 inch wide. Set aside.

Stack the roti on a cutting board and slice into 1-inch wide strips, then cut crosswise into small pieces, about 1 inch long. You want them to be bite-sized. Set aside.

Heat coconut oil in a large skillet or wok over medium-high heat. Add the onion, bell pepper, carrot, and cabbage. Sauté for 3-4 minutes, until the vegetables are slightly tender but still crisp.

Add the minced garlic, ginger, curry leaves (optional), turmeric, chili powder, and curry powder. Stir well and cook for 1 minute until fragrant.

Add the cactus strips to the skillet and toss to coat with the spices. Cook for 2-3 minutes. The cactus will release some gel-like juice; this is fine—it will add body to the sauce.

Reduce heat to medium. Add the chopped roti and pour in the coconut milk and soy sauce. Gently toss everything together, using a spatula to chop it as you stir—this mimics the traditional kottu motion. Cook for 2-3 minutes, until the roti starts to crisp up slightly at the edges and absorbs the flavors.

Turn off the heat. Stir in the lime juice and most of the cilantro. Taste and adjust salt if needed. Garnish with the remaining cilantro and serve hot.