Kottu Roti with Carrot (Sri Lankan Street-Style Fried Flatbread)

Tear the roti or parotta into small, bite-sized pieces set them aside. Julienne or grate the carrots, slice the onion, bell pepper, green beans, and chop the garlic, ginger, and green chili.

In a small bowl, whisk the eggs with a pinch of salt and pepper. Set aside. This will be added later to softly bind the ingredients.

Heat vegetable oil in a large skillet or wok over medium-high heat. Add curry leaves, garlic, ginger, and green chili. Sauté for 30 seconds until fragrant.

Add the sliced onions, bell pepper, green beans, and carrots. Sprinkle with turmeric, curry powder, and cinnamon. Stir-fry for 3-4 minutes until vegetables are tender-crisp. Season with salt.

Lower the heat slightly and add the torn roti pieces. Toss and mix well with the vegetables, letting the bread absorb the flavors. Drizzle with a splash of water (2 tablespoons) to soften if needed. Cook for 2 minutes, flipping and crushing gently with a spatula to achieve the typical cut-up texture. Drizzle with soy sauce and mix well.

Pour the beaten eggs over the roti mixture. Toss constantly for 1-2 minutes so the egg cooks and coats the bread pieces softly, like a scramble. Season with additional salt and pepper to taste.

Turn off the heat. Garnish with freshly chopped cilantro and optional slices of hard-boiled egg or a fried egg. Serve hot, letting the golden light softly catch the curls of steam.