Egg capsicum curry

Egg capsicum curry is little more spicy and equally tasty. The usual routine of eating either boiled eggs or egg burji or omlette is boring at times and we would like to eat something new recipe with boiled eggs. Capsicum is always available at our home, as i would prefer to use bell peppers in one or the other dish atleast thrice a week. If not one whole capsicum, atleast i use a portion of it in my lunch meals.



Sometimes, i use all the colors available in the market for chicken skewers as they give a more appeasing look to the kabob! Each tastes different. The yellow bell peppers are spicy as compared to it's siblings - green, red and orange. The egg capscium curry is made using sliced onions, ginger-garlic paste, green chillies and garam masala. That extra hot spiciness to the dish comes from the freshly ground black pepper corns, fennel seeds and cumin seeds. Let's quickly see what goes into the pan for making this yummy egg curry.




Ingredients:

4 eggs
1 large onion, thinly sliced
2 green chillies, slit vertically
1 capsicum, green or red or yellow or even a mix of all 3 thinly sliced
salt to taste
2 tsp black pepper corns
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp ginger garlic paste
1 tbsp chopped coriander leaves
2 tsp oil
1/4 tsp turmeric powder
1 tsp garam masala powder

How to make egg capsicum curry

1. Boil the eggs for enough water in 20 minutes and place them in cold water to prevent further cooking of the eggs.



2. Peel the egg shell and slice each of the eggs vertically into two pieces.

3. Heat oil in a kadai or a heavy bottomed pan and add cumin seeds. Saute for a minute.





4. Then add sliced onions and slit green chillies. Saute till onions become translucent.



5. Add ginger-garlic paste and cook until the raw smell goes off.



6. In a mixer, add black pepper corns, cumin seeds and fennel seeds.



7. Grind it to a fine or coarse powder.



8. Now add, the ground spice powder along with turmeric powder. Cook until the onions turn light brown.



9. Add thinly sliced capsicum/bell peppers and salt.



10. Cook on high for 2-3 minutes. The bell peppers need to be crunchy - do not over cook.



11. Add garam masala powder. Mix it thoroughly.



12. Place the cut eggs inverted, the cut side facing downwards. Cook on high for a minute.



13. Then add chopped coriander leaves.





14. Coat the eggs with the masala well. You can reduce the flame as you do this, because over cooking the eggs make the eggs even harder.



15. Switch off the flame and cover the pan with a lid for 3 minutes before serving.



16. Serve the egg capsicum curry with roti varieties and naan.




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