Description
A quick and flavorful Sri Lankan Stir-Fry featuring chopped roti combined with mixed vegetables, aromatic spices, and fresh herbs, perfect for a hearty and satisfying meal in under 30 minutes.
Ingredients
Scale
Sri Lankan Chopped Roti Stir-Fry Ingredients
- 4 cups chopped roti
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 2 green chilies, chopped
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 2 cloves garlic, minced
- 1 teaspoon turmeric powder
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped cilantro
Instructions
- Heat the oil: Warm the vegetable oil in a large pan over medium heat to prepare for sautéing the vegetables and aromatics.
- Sauté onion and chilies: Add the sliced onion and chopped green chilies to the pan and cook until the onion becomes translucent, releasing its sweetness and softening the chilies.
- Add garlic and mixed vegetables: Stir in the minced garlic and your choice of mixed vegetables (carrots, peas, bell peppers). Continue cooking for about 5 minutes until the vegetables are tender yet crisp.
- Incorporate chopped roti: Add the chopped roti pieces to the pan, mixing well to combine with the vegetables and aromatics.
- Season the mixture: Sprinkle in turmeric powder, soy sauce, salt, and black pepper. Toss all ingredients thoroughly to ensure even coating and flavor distribution.
- Cook thoroughly: Continue cooking for another 5 to 7 minutes, stirring occasionally, so the roti absorbs the flavors and is heated through evenly.
- Finish and serve: Remove the pan from heat, garnish with freshly chopped cilantro, and serve the stir-fry warm for the best taste and texture.
Notes
- For added protein, consider adding cooked chicken or tofu.
- Adjust the green chilies according to your spice preference.
- Use fresh vegetables for the best texture and flavor.
- Ensure the chopped roti is pre-cooked or leftover roti for optimal results.
- Soy sauce can be substituted with tamari for a gluten-free option.
