罗斯煎蛋卷（煎蛋卷配番茄汁）

在中等炒锅中，在中高中加热油，直至闪闪发光，约2分钟。加入洋葱和炒至半透明，约5分钟。加入番茄，姜大蒜酱，姜黄，加入智利粉和炒菜，偶尔搅拌，直到西红柿开始分裂，约5分钟更长。

Stir in the coconut paste and garam masala and cook until everything is well incorporated, and the smell of coconut perfumes the air, about 5 more minutes. Add a little water, if needed, to achieve a loose gravy texture. Season with salt and set aside.

In a large bowl, whisk together the eggs and season with the chile powder and salt. In a large nonstick skillet, heat the oil over medium-high heat and sauté the onion and chile peppers, stirring occasionally, until the onions are translucent, about 5 minutes.

减少热并把鸡蛋倒进the pan. Rotate the pan in a circle as the omelet cooks to ensure even distribution of the eggs. Once the center of the omelet is just set, 4 to 6 minutes, flip the omelet onto itself to form a half-moon shape. Season with salt, transfer to a plate, and spoon the warm ros on top. Serve in wedges, garnished with lime wedge and raw onion.