Egg Capsicum Curry Recipe

Name: Egg Capsicum Curry
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 1
Cuisine: Gravy
Ingredients: 1/2 Diced Cup(61.0 gm) Onion; 0.75 Diced Cup(129.0 gm) Tomato; 6.0 Number(9.0 gm) Garlic; 1/2 Tsp(0.77 gm) Dhania Seeds; 1/2 Chopped Tsp(0.41 gm) Red Chilly; 1/4 Chopped Tsp(0.53 gm) Green Chilli; 1/4 Tsp(1.0 gm) Salt; 2.0 Tsp(7.0 ml) Oil; 10.0 Ml(10.0 ml) Water; 2.0 Number(120.0 gm) Boiled Egg; 1/4 Chopped Cup(36.0 gm) Capsicum; 1/4 Chopped Tsp(0.23 gm) Coriander Leaves; 1/4 Tsp(0.59 gm) Jeera; 1/4 Tsp(0.6 gm) Haldi; 0.13 Tsp(0.46 gm) Rai; 1/4 Tsp(1.0 gm) Salt; 1.0 Tsp(3.0 ml) Oil; 200.0 Ml(200.0 ml) Water

15 mins 2 170 0

A delicious and easy-to-make curry for rotis, naans or parathas, egg capsicum curry is a protein-rich curry loaded with vitamins and minerals.

Nutrition Information per serve

144.5 kcal

Energy
5.3 gm

Carbohydrate
7.2 gm

Protein
9.6 gm

Total Fat
2.5 gm

Total Fiber

Ingredients
Step-by-Step
FAQs

1/2 Diced Cup(61.0 gm) Onion

0.75 Diced Cup(129.0 gm) Tomato

6.0 Number(9.0 gm) Garlic

1/2 Tsp(0.77 gm) Dhania Seeds

1/2 Chopped Tsp(0.41 gm) Red Chilly

1/4 Chopped Tsp(0.53 gm) Green Chilli

1/4 Tsp(1.0 gm) Salt

2.0 Tsp(7.0 ml) Oil

10.0 Ml(10.0 ml) Water

2.0 Number(120.0 gm) Boiled Egg

1/4 Chopped Cup(36.0 gm) Capsicum

1/4 Chopped Tsp(0.23 gm) Coriander Leaves

1/4 Tsp(0.59 gm) Jeera

1/4 Tsp(0.6 gm) Haldi

0.13 Tsp(0.46 gm) Rai

1/4 Tsp(1.0 gm) Salt

1.0 Tsp(3.0 ml) Oil

200.0 Ml(200.0 ml) Water

To make the base puree, heat 2 tsp oil in a frying pan.
Add 6 cloves of garlic, 2 tsp dhania seeds, 2 tsp chopped red chilli and 2 tsp chopped green chilli.
Sauté and further add 1/2 cup diced onion, 1/4 tsp salt and 1cup diced tomato.
Pour in a little water, 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 a fresh frying 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.
Once cooked, take off the flame and transfer to a serving bowl.
Garnish with 1 tsp chopped coriander leaves.
Serve hot with chapatti or rice.

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Egg Capsicum Curry Recipe

Nutrition Information per serve

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