Friday, 4 March 2016

Capsicum Egg Fry

Capsicum Egg Fry is a simple stir fry. Capsicums are easy to cook as it does not require much time. The delicate taste and pleasant flavour of capsicums when paired with eggs makes a delicious stir fry.

Ingredients:
  • 4 boiled eggs
  • 2 capsicums 
  • 2 onions
  • 2 tomatoes
  • 2 tbsp ginger garlic paste
  • 1tsp. mustard seeds
  • 2 tsp. chilly powder
  • 1 tsp. coriander / dhania powder
  • 1/4 tsp. turmeric
  • Few curry leaves
  • Salt as required
  • Oil - 2 tbsp.
Cooking Method:

  • First chop onions and tomatoes lengthwise. Slice the capsicums too removing the seeds and white part of the vegetable. Keep them all aside.
  • Heat oil in a heavy bottomed wide pan and add mustard seeds. Once this crackles, add onions and cook until transparent.
  • Add ginger garlic paste and cook this along with curry leaves under low flame.
  • Add tomatoes until it gets mushy. (Cook tomatoes with the lid closed under low flame)
  • Now add sliced capsicums along with salt and cook till the capsicums are half cooked around 5 minutes.  
  • Add chilly powder, coriander and turmeric powder and mix well. Sprinkle 1/2 glass of water for all the ingredients to incorporate well and keep the lid closed to lock the flavor a for around 3 minutes.
  • Now finally add the boiled eggs cut into half and simmer it for 5 minutes.
  • Garnish it with coriander leaves and serve this as a side dish for rice or chapathi.



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