In the United Nations Environment Programme (UNEP) Food Waste Index Report 2024, one finding should make us all think about how we perceive food. According to the report, over 1 million meals are wasted worldwide. This happens at a time when the Global Hunger Index (GHI) score is 18.1 in 2026.
Producing and consuming food consciously is the key; that is the path to sustainability and being considerate of fellow beings. October 16 is celebrated as World Food Day, and here is a recipe made with leftover food rather than throwing it away.
Leftover roti – 3Olive oil – 1 tablespoonGarlic, minced – ½ tablespoonOnion, sliced – 1 smallCapsicum, sliced – ½ portionGreen chilli, chopped – 1 teaspoonCarrot, sliced thin – 1 tablespoonCabbage, sliced thin – 1 tablespoonEggs – 2Pepper powder – ½ teaspoonSalt – to tasteTomato sauce – 1 tablespoonChilli sauce – 1 teaspoonSoy sauce – 1 teaspoonSpring onion, chopped – to garnish
Roll and cut rotis into thin strips. Heat a pan and add olive oil; once heated, add onions, green chillies and garlic and sauté them until the onions turn translucent. Now add carrots, capsicum and cabbage and add some salt; mix it all, cover and cook for 3 minutes.
Open the lid and add pepper powder, tomato sauce, chilli sauce and soy sauce to it and give it a gentle mix, without smashing the veggies too much. Now add beaten eggs on top and cover again for a minute or two. Now open the lid and scramble the egg layer. Then add the thinly sliced rotis, mix them well gently with a fork, and garnish with spring onions. Add a splash of fresh olive oil if needed. You may have it as a snack or as a meal as such.