Egg and Chicken Kothu Roti...

Kothu Roti ( Chopped Roti) is a Sri Lankan dish made from Godhamba roti (a type of Sri Lankan roti) and vegetables, eggs or meat, and spices. This dish is similar to Kothu Parotta from Tamil Nadu. The taste of Kothu Roti will vary depending on the ingredients used. This is a popular street food... 

Here is my adaptation of the dish with left overs... I wanted to make it bit tangy.. So I added sour tamarind Chutney to it...

Ingredients

6 leftover Rotis or Parotta  shredded

1 Onion sliced

1 Carrot sliced

1/2 cup Cabbage shredded ( I have used red cabbage) 

1 Green Capsicum sliced 

3 Green Chillies chopped

Few Curry leaves 

1 tbsp Coriander leaves chopped 

1/2 tsp Mustard seeds

1/2 cup left over Chicken curry with small boneless chicken pieces in it. 

1/4 cup of Tamarind Chutney 

Salt to taste

1/2 tsp Turmeric powder

1 tbsp Srilankan Curry Powder or Madras Curry powder 

2 Eggs

3 tbsp Oil 

Method 

Add oil into a pan. Let it heat. Add mustard seeds, curry leaves and green chillies. Let the mustard seeds crackle. Add the vegetables except for the coriander leaves. Stir fry the vegetables for a minute. Add the eggs. Stir and cook the eggs with the vegetables for 2 minutes. Add the shredded rotis. Add the leftover curry, tamarind chutney, curry powder, turmeric powder, salt and 1/4 cup water. Stir on high flame, keep cutting the ingredients with the edge of the spatula and mixing it well. Sprinkle coriander leaves and serve it hot.

Sri Lankan Egg Curry without Coconut Milk ( My Style ) ......

I absolutely love this egg curry or this Sri Lankan curry powder that I have used in this curry. This curry powder can be used for any curry you make. You can make this in large batch and it can be stored. 

I have added potatoes, but it is optional. You can enjoy this with hot steamed rice... 

For the wet paste... 

1 Onion chopped 

1 Tomato chopped 

6 Garlic cloves

1 small piece ginger

Method

Grind all the above ingredients into a fine paste. 

For Sri Lankan Curry Powder....

Ingredients

5 Whole Red Chilies

2 tbsp Coriander Seeds

1 tbsp Cumin seeds

6 Cloves

6 Pepper Corns

2 Cardamom

1 stick Cinnamon

1 tbsp Rice

1/4 tsp Fenugreek seeds

1 tsp Fennel seeds

1/2 tsp Mustard seeds 

Handful of Curry Leaves

Method

Dry roast the curry leaves in a pan and keep aside to cool. In the same pan, dry roast all the whole spices and allow it to cool. In a grinder, add all the roasted ingredients including curry leaves and grind to make a powder.Store it in an air tight jar.

For the Egg curry...,

Ingredients 

6 Eggs boiled 

2 Potatoes cut into big chunks 

1 Onion sliced 

1 Tomato cut into wedges

Few Curry Leaves

Few Coriander leaves for garnishing 

1/2 tsp Tumeric powder

1/2 tsp Chilli powder

1/2 tsp Pepper powder 

1 tbsp Sri Lankan Masala

1 Dry Red Chilli slit

1 tsp Jaggery 

1 tsp Tamarind paste

Salt to taste 

1/2 tsp Fennel seeds

1/2 tsp Mustard seeds

1/4 cup Oil 

Method 

Take a wok. Add oil. Let it heat. Fry the potatoes until light brown colour. Keep it aside. Give a slit on the boiled eggs. Fry the eggs till light brown in colour. Keep it aside. In the same oil, add the mustard seeds, fennel seeds, and dry chilli. Let it crackle. Add the curry leaves and sauté it for few seconds. Add the onion and sauté it till light pink in colour. Add the wet paste, stir and cook it for 2 minutes. Add the chilli powder, turmeric powder, salt, Sri Lankan powder and pepper powder. Stir and cook for 2 minutes. Add the potatoes, stir and add 4 cups of water. Cover and cook till the potatoes are cooked. Add the eggs, tomato, tamarind paste and jaggery. Stir and cook for another 3 minutes. Garnish with coriander leaves before serving. 

P. S. Water can be added as per your requirement.