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 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.