The current lockdown has transformed many a home cook into self-styled chefs, each of whom are experimenting with new recipes, sharing them with friends on social media and gaining a unique sense of satisfaction.  
Do you want to join this Food Bandwagaon? Send in your own recipes that can be churned out with limited ingredients. The best ones will be published here every Thursday. (Email: [email protected]) 

Today’s recipe: Egg Roast 
(Sent by: Vimala Rajan) 
 

Ingredients 

4-6 eggs – Boiled, peeled 
1 cup  chopped tomatoes 
2 onions – sliced 
2-3 green chillies – slit 
2 sprigs curry leaves 
2tsp ginger-garlic paste  
2tsp tomato paste 
2tsp red chilli powder 
1tsp turmeric powder 
2tsp corinder powder 
1tsp garam masala 
2tsp lime juice or vingegar 
2tbsp oil 
Salt, to taste 
1tbsp chopped corinader 

Method 

Heat oil in a pan/wok and saute the onions. Add the ginger-garlic paste and tomato paste and fry for a minute. Then add all the spice powders, chopped tomatoes, lime juice, salt and half cup water. Mix well, cover, and cook on medium flame for 4-5 minutes. Cut the boiled eggs into halves or mark cuts on the whole eggs and add to the pan. Toss to cover the eggs with the onion-tomato mixture. Garnish with chopped coriander and serve piping hot.