Vegetable Kottu Roti

Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat.

Add eggs; cook and stir until scrambled and dry, about 5 minutes.

Remove from heat.

Heat remaining 2 tablespoons vegetable oil in a deep skillet over medium heat.

Stir in onion, garlic, and ginger; cook and stir frequently until onions are nearly translucent, about 5 minutes.

Add carrots; cook and stir until carrots are nearly tender but still crunchy, 7 to 8 minutes.

Stir cabbage and scallions into the skillet; add 1 teaspoon soy sauce.

Sprinkle 2 tablespoons curry powder and 1 tablespoon chili powder over the vegetable mixture; stir until coated.

Turn stove top temperature to low.

Mix eggs and paratha into the vegetable mixture.

Stir in remaining soy sauce, curry powder, and chili powder; stir until coated.

Cook until flavors combine, about 3 minutes.

Season with salt and pepper.