“Tomato Capsicum Egg Curry” ... A delicious curry that tastes best served with pulav/ spiced rice/ ghee rice/ roti/ parathas etc. …. Yummilicious …
** Egg curry is always a favorite at home and is often prepared to be served during meals especially when I am unable to buy some fish or any other non. Veg item. I have often mentioned that in my home I always stock up on Eggs as they are very dependable for a quick fix meal, be it omelette, scrambled eggs or in curries. Sharing one of the easiest curries I often prepare to be served with vegetable pulav. Try it, it tastes awesome, you can even serve it with naan or roti or any other type of rice dishes.
** Here is my recipe for “Tomato Capsicum Egg Curry” … my style …
** Ingredients :
Eggs/ Motto/ Andey : 6
Onion/ Piyavu/ Kanda : 2-3
Capsicum/ Donne Mirsanga/ Simla Mirchi : 2 large sized
Curry Leaves/ Kadipatta/ Karbevu : 10=15 fresh ones
Kashmiri Red Chilly Powder/ Mirsange Pitti/ Mirchi Tikkat :
Turmeric/ Haldi Powder : a pinch
Tomato : 1 large sized
Coconut Milk/ Narla Rosu/ Nariyal Doodh : 1 cup
Coriander Leaves/ Dhania/ Kottambari Pallo : ¼ cup finely chopped
Salt/ Namak/ Meeta : to taste
Ghee/ Toop : 2-3 tblsp
Oil/ Tel/ Tela : 3-4 tblsp
** To be Ground No. 1:
Oil/ Tel/ Tela : 1 tblsp
Cus cus : 1 tblsp
Ginger/ Adrak/ Alle : 1 inch piece
Garlic/ Losun/ Lehsun : 5-6 cloves
** To be Ground No. 2:
Coconut/ Nariyal/ Soyi : 1 cup freshly grated
Coriander/ Dhania/ Kottambari Powder : 2 tblsp
Cumin/ Jeera Powder : 1 tsp
Garam Masala Powder : 1 tsp
Fennel/ Saunf/ Badisep Powder : ½ tsp
Turmeric/ Haldi Powder : ¼ tsp
Malwani or any other Curry Masala Powder : 1 tblsp
Kashmiri Red Chilly Powder/ Mirsange Pitti/ Mirchi Tikkat : 2 tblsp
Black Pepper/ Miri Powder : ½ tsp
** For Tomato Puree :
Tomatoes : 3-5 large sized
** Hard Boil the Eggs and let them cool a bit, then rinse them under running water. Shell them and then keep them ready aside. For the method of perfect hard boiled eggs you can check the link shared at the bottom of this recipe.
** To be Ground No. 1 : Heat oil in a small pan, when hot lower the heat to minimum and fry cus cus, ginger and garlic cut to pieces for a few minutes. Allow to cool a bit then grind to a fine paste and keep it ready aside.
** To be Ground No. 2 : Add freshly grated coconut, coriander powder, cumin powder, garam masala powder, fennel powder, turmeric powder, malwani/ curry masala powder, Kashmiri red chilly powder, black pepper powder in a mixer grinder and grind to a fine paste adding water as required only. Remove and keep this ready aside.
** For Tomato Puree : Wash, wipe dry, chop tomatoes and then grind to a smooth puree adding little water only if needed and keep it aside ready.
** For Coconut Milk/ Narla Rosu/ Nariyal Doodh : You can either prepare it fresh at home or use readily available ones from stores. Preparing at home gives best results, the method of which if need be you will find in the link shared at the bottom of this recipe. Do try it out, its easy, economical, and hygienic too.
** Peel off outer skin of onions and chop them to medium sized pieces. Now wash, wipe dry and cut to 1 inch sized cubes the capsicum and tomato (both of same size) and keep them aside separately to be used later on.
** In a thick bottomed kadai add oil+ 1 tblsp of ghee only (rest to be added later), when hot add chopped onions, pinch of salt and fry till they turn translucent. Now add curry leaves fry for a second then add capsicum pieces and fry on high heat for 1-2 minutes, lower the heat, cover with a dome lid and let cook for 2-3 minutes.
** When capsicum is half done add kashmiri mirchi powder, pinch of haldi powder and fry for another minute on minimum heat. Now add the cus cus- ginger- garlic paste ground and further fry for 3-4 minutes or until the rawness of the ginger garlic is done away with, if too dry sprinkle some water to avoid the masala getting burnt.
** Add in the tomato pieces, mix well, sprinkle 1 tblsp of water, cover and let cook till they are just soft and done. Add the second coconut- masala powders ground masala, mix well, continue frying for another 3-4 minutes again sprinkling some water in between if you find ingredients turning too dry or being burnt.
** Add in the tomato puree mix well, cover and let cook on low heat stirring in between until you see oil oozing out from the sides. You should avoid adding too much water until this point for best result. Now add 2 cups of water, salt to taste mix well, cover and let cook on medium heat until you see bubbles appearing on top.
** Lastly add the boiled eggs, 1 cup of coconut milk (more if required), mix well and cook on low heat till thoroughly heated and done. Lastly add in the remaining ghee, garnish with finely chopped coriander leaves, mix well and cook for just one minute. Remove from heat, cover and let rest 20-30 minutes for the flavors to be infused well.
** “Tomato Capsicum Egg Curry” is done and ready to be served. Tastes best served with any mildly flavored rice items like pulav, ghee rice, veg. pulav, biryani etc. Also taste great served with roti/ naan/ parathas or any type of dosa especially panpolo (neer dosa). Those of you who love egg dishes, do try this curry, a little bit of procedure is involved as you will need to have three grindings nevertheless it tastes excellent and is sure to be loved by your family and friends. For those of you who do not eat eggs, you can easily substitute it with paneer, that combo too tastes awesome.
** For “Method of Perfect Hard Boiled Eggs” … Please follow the link shared below …
** For "Method of Preparing Coconut Milk/ Narla Rosu/ Nariyal Doodh” … Please follow the link shared below …
** For all types of more “Egg” dishes shared in the Blog, please browse through the link shared below …
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