CAPSICUM EGG CURRY

CAPSICUM EGG CURRY

Ingredients:

Boiled and peeled eggs 4

3-4 potatoes, quartered, boiled and peeled

1 tomato, cut into small cubes.

paste made with 1 onion, 3 cloves of garlic and 1 inch piece of ginger

1 capsicum seeded and cut into small cubes

1 tsp turmeric powder

1 and 1/2 tsp cumin powder

1 tsp garam masala powder

1 tsp cumin seeds

1 bay leaf

1 whole red chilli

salt to taste

Method:

Make light slits lengthwise on the eggs.

Rub a pinch of turmeric powder and salt on the eggs, fry them and keep them aside.

Add the cumin seeds, bay leaf, and whole red chili.

When they splutter, add the onion, ginger and garlic paste.

Add the turmeric and cumin powders and stir till the moisture evaporates.

Add the tomato and cook till it becomes mushy and the oil rises to the top.

Add the potatoes and stir for a couple of minutes.

Add the capsicum, stir for a minute and add a glass of water.

Season with salt and simmer till the gravy begins to thicken.

Add the eggs, whole or halved.

Add the garam masala powder, stir for a few seconds.

Serve hot.