Learning-to-cook

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Egg & Capsicum gravy

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Ingredients
  • Egg – 4
  • Capsicum – 1
  • Onion – 1
  • Tomato – 2
  • Green Chilli – 1
  • Ginger Garlic Paste – 1 tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Garam Masala – 1/2 tsp
  • Turmeric powder – 2 pinch
  • Cloves – few
  • Fennel Seeds – 1/8th tsp
  • Cinnamom stick – 1 (1″ inch) (crushed nicely)
  • Star Anise – 1
  • Oil – 3 tsp
  
Method
  • Boil the eggs adding little salt to water so that, the shell does not break.
  • Meanwhile, grind the onion and tomato and green chilli and make a paste.
  • In a kadai, add oil, cloves, fennel seeds, cinnamom stick, star anise and fry for 1 min.
  • Add the ginger garlic paste and saute till the raw smell goes off.
  • Now add the grinded paste and saute well.
  • Add in all the powders and the capsicum pieces, and cook till the oil comes out of the gravy.
  • Check whether the capsicum got cooked ( must be crunchy – not too soft).
  • Now remove the shell from eggs and put light slits on the eggs and put in to the gravy and mix well. (No need to break the eggs)
  • Switch off the gas and let the eggs soak in gravy for atleast 10 mins.
  • Serve this gravy with any main dish, like rice, or roti etc.

 
  
This goes to my event – Dish Name Starts with E

 

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