Capsicum Egg Fry is a simple stir fry. Capsicums are easy to cook as it does not require much time. The delicate taste and pleasant flavour of capsicums when paired with eggs makes a delicious stir fry. Tomatoes are added as it coats the spices well giving it a tangy taste to the stir fry. The ginger garlic in the fry gives a great flavour and makes it rich. Coriander adds the colour for this wonderful stir fry.
In the recipe, I have sliced the capsicums in big chunks. One can even chop and slice it thin so that it blends well. More colorful capsicums or bell peppers can also be used for a delectable sight and served for kids too.
Ingredients:
4 boiled eggs
2 capsicums
2 onions
2 tomatoes
2 tbsp ginger garlic paste
1tsp. mustard seeds
2 tsp. chilly powder
1 tsp. coriander / dhania powder
1/4 tsp. turmeric
Few curry leaves
Salt as required
Oil - 2 tbsp.
Cooking Method:
1. First chop onions and tomatoes lengthwise. Slice the capsicums too removing the seeds and white part of the vegetable. Keep them all aside.
2. Heat oil in a heavy bottomed wide pan and add mustard seeds. Once this crackles, add onions and cook until transparent.
3. Add ginger garlic paste and cook this along with curry leaves under low flame.
3. Add tomatoes until it gets mushy. (Cook tomatoes with the lid closed under low flame)
4. Now add sliced capsicums along with salt and cook till the capsicums are half cooked around 5 minutes.
5. Add chilly powder, coriander and turmeric powder and mix well. Sprinkle 1/2 glass of water for all the ingredients to incorporate well and keep the lid closed to lock the flavor a for around 3 minutes.
6. Now finally add the boiled eggs cut into half and simmer it for 5 minutes.
7. Garnish it with coriander leaves and serve this as a side dish for rice or chapathi.
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| Anda Shimla Mirch |
