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.

1/2 Diced Cup(61.0 gm) Onion
1.0 Diced Cup(172.0 gm) Tomato
1/4 Chopped Tsp(0.53 gm) Green Chilli
1.0 Chopped Tsp(0.81 gm) Red Chilly
6.0 Number(9.0 gm) Garlic
1.0 Tsp(2.0 gm) Dhania Seeds
1/4 Tsp(1.0 gm) Salt
2.0 Tsp(7.0 ml) Oil
10.0 Ml(10.0 ml) Water
1.0 Egg Whole(45.0 gm) 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
50.0 Ml(50.0 ml) Water
  • To make the base puree, heat 2 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 1/4 cup diced onion, 1/4 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 1/4 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.