Egg Capsicum Curry Recipe

A perfect dish for eggitarians to pair with rotis or rice is a nutrient dense protein rich egg capsicum curry, easy to make and delicious to taste.

Nutritional info

ingredients
1 Cup ...."For Base Puree:"(16.0 gm) Onion(Diced)
ingredients
1 Cup(25.0 gm) Tomato(Diced)
ingredients
1 Tsp(0.53 gm) Green Chilli(Chopped)
ingredients
1 Tsp(0.2 gm) Red Chilly(Chopped)
ingredients
6 No.(9.0 gm) Garlic
ingredients
1 Tsp(0.38 gm) Dhania Seeds
ingredients
1/4 Tsp(0.56 gm) Salt
ingredients
2 Tsp(2.0 ml) Oil
ingredients
As Required(10.0 ml) Water
ingredients
1 No. ...."For Bhaji:"(45.0 gm) Egg(With Shell)
ingredients
1/4 Cup(36.0 gm) Capsicum(Chopped)
ingredients
1/4 Tsp(0.59 gm) Jeera
ingredients
1/4 Tsp(0.6 gm) Haldi
ingredients
1/4 Tsp(0.93 gm) Rai
ingredients
1 Tsp(0.92 gm) Coriander Leaves(Chopped)
ingredients
1/4 Tsp(1.0 gm) Salt
ingredients
1 Tsp(3.0 ml) Oil
ingredients
As Required(50.0 ml) Water
  • To boil the eggs, take a pot of water and allow it to boil.

  • Once it starts boiling add 4 eggs.

  • Once cooked, take off the flame and cool it.

  • Once cooled, peel the shell and keep aside.

  • To make the base puree, heat 1 tsp oil in a frying pan.

  • Add 2 cloves of garlic, 1 tsp dhania, 1 tsp chopped red chilli and 1 tsp chopped green chilli.

  • Sauté and further add 1/4th cup diced onion, 1/4th tsp salt and 1/2 cup 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 1/4th tsp rai, 1/4th tsp jeera and sauté.

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

  • Serve hot with chapatti or rice.