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.
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.