Author and Food Consultant in Anglo-Indian Cuisine

March 10, 2021

BOILED EGGS AND CAPSICUM CURRY

BOILED EGGS AND CAPSICUM CURRY Ingredients 6 hard-boiled Eggs shelled and cut into halves 3 onions chopped finely 2 tomatoes […]

BOILED EGGS AND CAPSICUM CURRY
Ingredients
6 hard-boiled Eggs shelled and cut into halves
3 onions chopped finely
2 tomatoes chopped
1 capsicum / green pepper deseeded and chopped into medium pieces
1 teaspoon ginger garlic paste
1 teaspoon chillie powder
½ teaspoon turmeric powder
½ teaspoon garam masala powder
½ teaspoon cumin powder
½ teaspoon coriander powder
Salt to taste
2 or 3 tablespoons oil
Heat oil in a pan and sauté the onions till they turn golden brown.
Add the tomatoes and capsicum and fry till the tomatoes are reduced to pulp.
Add the ginger garlic paste, chillie powder, turmeric powder, cumin powder, garam masala powder and coriander powder and mix well. Fry for a few minutes.
Add salt and ½ cup of water and bring to boil.
Lower heat and gently drop in the hardboiled eggs with the yolk side up.
Simmer for a few minutes till the gravy becomes thick.
Serve with Rice, bread or chapattis.

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Article written by Bridget White-Kumar
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