• 2½ tablespoons virgin coconut oil
• 1 small red onion, thinly sliced
• 1 teaspoon chopped fresh ginger
• 1 teaspoon chopped garlic
• 2 carrots, julienned
• 1 leek, including the green part of the stem, washed well and sliced
• 3 banana chillies, julienned
• 1–2 Indian green chillies, chopped
• 40 g (1½ oz/½ cup) shredded cabbage (optional)
• 2 eggs, beaten
• 2 Gothamba roti, or 3 wheat tortillas, shredded
• 100 ml (3½ fl oz) Kiri hodi
• 1 teaspoon chilli flakes, or to taste
• 50 g (1¾ oz/½ cup) shredded cheddar cheese

Heat a flat barbecue plate on low heat. Add the coconut oil and heat until smoking.

Add the onion, ginger and garlic and, using your kottu paddles or two barbecue scrapers, stir-fry the mixture for 2 minutes, until fragrant.

Add the carrot, leek, fresh chillies and cabbage, if using. Stir-fry the mixture for a further 2 minutes.

Add the beaten eggs and mix them in, ensuring you scrape the bottom of the barbecue clean so nothing sticks.

Add the shredded roti or tor tillas and mix well.

Pour the kiri hodi over. Now commence your rhythmic chopping of the roti, and keep going until it is well chopped and all combined. Sprinkle with the chilli flakes, salt and freshly ground black pepper.

To serve, place on a plate lined with a banana leaf, or even into a banana leaf cone. Garnish with the shredded cheese so it slightly melts on the kottu, and serve hot.