10-12 large flour tortillas
2-3 eggs beaten with salt and pepper to taste
1 medium onion sliced or chopped
10-20 curry leaves (optional)
1-2 pandan leaves (optional)
1 (1 inch) cinnamon stick
1 tsp cumin seeds
2-3 green chilies sliced
2 grated carrots
1 bunch of green onions sliced
1-2 cloves of garlic grated
1-2 inches of ginger grated
red chili flakes to taste
vegetables of choices: cabbage, mushrooms, peas, broccoli etc...
Note: I added some broccoli thinly julienne broccoli stems too
1/4 tsp of turmeric
salt to taste
butter or margarine as needed
In a large pan add 1 Tbs of butter/margerine and 1Tbs of canola oil. Once heated add curry leaves, cinnamon stick, cumin seeds and pandan leaves for 30 seconds. Then add chopped onion, garlic, ginger and green chilies. Fry for another 2 minutes.
Then add the grated carrots and other vegetables to cook. I added the broccoli stems and some cabbage (from a bag of store bought broccoli slaw). Fry with red chili flakes, turmeric, black pepper and salt to taste until vegetables are tender. Remove from pan until later.
Beat eggs with salt and pepper. Add to pan with more butter/oil. Cook to an almost scrabbled state then add the sliced tortillas and toss with the egg.
pieces or you can cut them into a finer strips. It's up to your preference. Toss the tortillas in a Tbs of canola oil after cutting to keep them from stick to each other. Add the cooked vegetable mixture with tortillas and egg. Stir fry them together well (add butter/margarine or oil as needed). You will have to work to separate the tortillas apart so they don't get all stuck together. After we cooked them, we turned off the stove and covered the pan to allow the tortillas to steam for 10 minutes inside the pan and soften more.
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