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.