Egg & Capsicum gravy

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