“Capsicum Egg Masala” served with Ghee Rice … a simple flavorful dry masala Egg curry that tastes best served either with ghee rice/ mildly spiced pulao or chapati/ roit/ parathas … Eggs are nutrient powerhouses, offering high- quality protein that is good for growing up children … the aroma imparted by addition of crushed Kasuri Methi takes this dish to another level, try it if you like eggs, it tastes awesome and is sure to be loved by young and old alike … Yummilicious …
** Eggs have always been a favorite and is included in our meals at least thrice a week and I have tried out my hand at preparing quite a few awesome dishes, including this one. I have always enjoyed having eggs even during childhood, in fact, I remember I often used to tell mom to prepare egg curry for me whenever the family had to go out to attend some function while I was reluctant to join them as I preferred staying at home and reading my favorite novels. Hubby like me is a foodie and enjoys relishing any delicacies. Egg omelets are always his favorite served with Mumbai pav.
** I have already shared quite a lot of egg dishes be it for meals or breakfast and intend to do so as and when I find good recipes. This is a easy to prepare curry, as I have added spice powders and there is no grinding of masala which is always done so in most of my recipes. I hope that I will find out more such easy to do recipes, which are good for serving 2 people without leftovers. Do try this simple dish and enjoy it with your family and friends if you too love eggs like us. You can serve it with pav/ bread, roti, parathas, naan or simple rice like jeera/ ghee rice/ mildly spiced veg. pulav.
** Here is my simple recipe “Capsicum Egg Masala” my Style …
** Ingredients :
Hard Boiled Eggs/ Andey/ Motto : 4-6
Capsicum/ Donnemirsanga/ Simla Mirchi : 3-4 medium sized cubed
Onion/ Piyavu/ Kanda : 3 large sized cubed
Ginger/ Alle’/ Adrak Paste: 1 tsp
Garlic/ Losun/ Lehsun Paste: 1 tsp
Tomatoes : 4-5 half cubed and ½ chopped to small pieces
Kasuri Methi (Dried Fenugreek Leaves) : 2 handful
Cashew Nuts/ Kaju/ Kajjubi : handful
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh ones
Salt/ Namak/ Meeta : to taste
Oil/ Tel/ Tela : 4 tblsp
Ghee/ Toop : 2-3 tblsp
** Masala Powders :
Ginger/ Alle’/ Adrak Powder : ½ tsp
Garlic/ Losun/ Lehsun Powder : 1 tsp
Haldi/ Turmeric Powder : ½ tsp
Garam Masala Powder : ½ tsp
Dhania/ Kothambari/ Coriander Powder : 1 tsp
Jeera/ Cumin Seeds Powder : ½ tsp
Malwani Masala Powder : 3-4 tsp
Kashmiri Red Chilly Powder/ Mirchi Tikkat/ Mirsange Pitti : 1-2 tsp
Saunf/ Fennel/ Badisep Powder : ½ tsp
** Hard boil the eggs (motto/andey), shell them, and keep them ready aside. If you are new to eggs and would like to know perfect method of hard-boiled eggs, then you can check out through the link shared at the bottom of this recipe. It includes most of the tips I am aware of in that post, so just browse through the same.
** Wash, cut capsicum into one inch sized pieces discarding the stem, inner seeds and keep it aside ready. Peel the skin of Onions, cut them into medium sized pieces and keep it ready aside. Wash, wipe dry and chop 2-3 tomatoes into medium sized pieces and remaining two of them finely chopped and keep aside separately. Tomatoes are cut as mentioned so that some of them can be crushed for gravy.
** Heat oil/tel/tela in a thick bottomed kadai/ pan, when hot add cashew nuts and fry them until evenly and lightly browned. Remove and keep them aside to be added on later once the curry has been prepared and done. Now add mustard seeds, when they begin to splutter add curry leaves and fry for a few seconds only.
** Add in the cut onion pieces and fry them on medium heat until they turn translucent (do not brown them). Now add ginger and garlic paste and continue to fry for another 1-2 minutes until the rawness of the same goes. It is absolutely necessary to fry onion- ginger- garlic well but not be browned, so be careful.
** Note : You can add the easily available in stores ginger- garlic paste too, in which case add 1 tsp of the same or you can also grind ginger and garlic separately or together in a mixer grinder or a stone crusher/ pata to a fine paste.
** Add in all of the mentioned powders ie ginger, garlic, haldi, dhania, jeera, malwani masala powder, garam masala powder, saunf, kashmiri red chilly powder and mix well. Sprinkle some water if necessary to avoid masala from being burnt. Fry for about 1-2 minutes so that the flavors are infused with the fried onions.
** Note : If Malvani Masala Powder is not available you can use any flavored masala powder like curry masala, however, it is good to stock Malvani masala powder as it is easily available online. We get good ones in Mumbai, and I keep it handy in my fridge as it stays good for over a year as I love to use it in my dishes.
** Now add the finely chopped tomatoes, mix well, cover and cook for 3-4 minutes. Lightly mash the tomatoes with the back of the spatula to release a little bit of juice from tomatoes. Then add remaining medium sized cut tomato pieces, mix well, cover and let cook on low heat for about 3-4 minutes stirring well in between.
** Add capsicum cut to pieces, mix well and continue to cook for a few minutes on medium to high heat. Do not let masala be burnt, if absolutely necessary, only then you may sprinkle some water, I have not. Lower the heat to minimum, mix well and cook covered stirring well in between until capsicum is 80% done.
** Add 2-3 tblsp of water, salt to taste, kasuri methi, fried and kept cashew nuts and mix well. Cover and cook for 2 minutes, then add the hard boiled eggs, ghee, mix well, cover and cook for another 5-10 minutes, stirring in between until all ingredients are well blended. This is a dry masala curry, so DO NOT ADD WATER.
** Note : KASURI METHI/ Dried FENUGREEK LEAVES is used in Indian cooking as a flavor enhancer for curries, gravies, vegetables, and flat breads (roti, paratha), adding a distinct earthy aroma. If you're using store- bought Kasuri Methi, you generally do not need to wash it as it's already processed, but you should rub it well between your palms to crush it and release its flavor before adding to dishes.
** “Capsicum Egg Masala” is done and ready to be served. Tastes scrumptious served with simple ghee rice and that’s the way I served it and trust me it was a great combo. However, I am sure it will taste great served with roti/ parathas/ naan or any mildly spiced rice dishes. Go ahead and try this simple- easy to prepare dish if your family to loves eggs, it really tastes awesome and is sure to be loved by all.
** For the “Method of Pefect Hard Boiled Eggs”, please follow the link given below ….
** There more “Egg” dishes posted in the blog. I am sharing a common link below, you may browse through them in leisure and try them out too ….
** For “Ghee Rice” recipe, please follow the link given below …
** For more choice of “Pulav” recipes, please follow the link given below …
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