Egg Capsicum Curry

To make the base puree, heat 2 tsp oil in a pan.

Add 6 cloves of garlic, 1/2 tsp dhania seeds, 1/2 tsp chopped red chilli and 1/4 tsp chopped green chilli.

Sauté and further add 1/2 cup diced onion, 1/4 tsp salt and 3/4 cup diced tomato.

Pour water as required , cover and allow it to cook.

Once cooked, take off the flame, blend to get a puree like consistency and keep aside.

To make the bhaji, take another pan at a low flame and heat 1 tsp oil.

Add 1/8 tsp rai, 1/4 tsp jeera and sauté.

Once jeera starts crackling, add 1/4 cup diced capsicum, previously made base puree, 1/4 tsp salt and 1/4 tsp haldi.

Further, add 1 egg sliced through the middle and mix it properly.

Give a Nestle Twist by adding kasuri methi.

Once cooked, take off the flame and transfer to a serving bowl.

Garnish with 1/4 tsp chopped coriander leaves.

Serve hot with chapatti or rice.