Egg Capsicum Curry

Egg Capsicum Curry is a delightful and flavorful dish that combines the richness of eggs with the crunchiness of capsicums (bell peppers). This curry is a perfect blend of spices and textures, making it a popular choice for both vegetarians and non-vegetarians. It's easy to prepare and pairs wonderfully with plain rice, chapathi, or roti. Follow this step-by-step recipe to create a mouth-watering Egg Capsicum Curry that your whole family will enjoy.

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4-5

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Prepare the Vegetables
• Step 2: Heat the Oil
• Step 3: Temper the Spices
• Step 4: Sauté Onions and Green Chillies
• Step 5: Add Curry Leaves and Turmeric
• Step 6: Cook the Capsicum
• Step 7: Season with Salt
• Step 8: Add the Eggs
• Step 9: Add Red Chilli Powder
• Step 10: Serve the Curry

Ingredients

Capsicums (Shimla Mirch): 4 medium-sized, chopped into small pieces.

Eggs: 3

Onions (Ullipaya, Pyaz): 2 medium-sized, finely chopped

Green Chillies (Pachimirapa, Hari Mirch): 2, finely chopped

Red Chilli (Erra Mirapa, Lal Mirch): 1, broken into pieces

Mustard Seeds (Avalu, Sarson Ke Beej): 1 tsp

Cumin Seeds (Jeelakarra, Jeera): 1 tsp

Black Gram (Minapappu, Urad Dal): 1 tsp

Curry Leaves (Karivepaku, Kadi Patta): 1 stem

Turmeric Powder (Pasupu, Haldi): 1/2 tsp

Salt: To taste

Red Chilli Powder (Kaaram): 1 tsp (as required)

Oil: 2 or 3 tsp

Procedure

Step 1: Prepare the Vegetables

Wash and chop the onions, green chillies, and capsicums into small pieces. Finely chopping the vegetables ensures they cook evenly and blend well in the curry.

Step 2: Heat the Oil

Place a pan over medium heat and add 2 teaspoons of oil. Allow the oil to heat up before adding the spices.

Step 3: Temper the Spices

Add 1 teaspoon of black gram (urad dal) to the hot oil. After a few seconds, add 1 dried red chilli, 1 teaspoon of cumin seeds (jeera), and 1 teaspoon of mustard seeds (sarson ke beej). Stir the spices and let them crackle for a few seconds to release their flavors.

Step 4: Sauté Onions and Green Chillies

Add the chopped onions and green chillies to the pan. Fry for about 2 minutes until the onions become translucent.

Step 5: Add Curry Leaves and Turmeric

Add curry leaves and 1/2 teaspoon of turmeric powder to the pan. Stir continuously and fry over medium-high heat for about 5 minutes until the onions turn golden brown.

Step 6: Cook the Capsicum

Add the chopped capsicums to the pan. Mix well to combine all the ingredients. Cover the pan and let it cook for 5 minutes over medium flame until the capsicums become slightly tender.

Step 7: Season with Salt

Add salt to taste. Mix well to ensure the salt is evenly distributed throughout the curry.

Step 8: Add the Eggs

After 5 minutes, crack 3 eggs directly into the pan. Stir continuously over high flame for about 5 minutes, breaking the eggs and mixing them with the vegetables until the eggs are fully cooked.

Step 9: Add Red Chilli Powder

Add 1 teaspoon of red chilli powder (adjust according to your spice preference). Mix thoroughly to ensure the spices are well combined. Turn off the flame once everything is evenly mixed.

Step 10: Serve the Curry

Your Egg Capsicum Curry is now ready to serve. Enjoy it hot with plain rice, chapathi, or roti.

Egg Capsicum Curry is a flavorful and nutritious dish that's perfect for any meal. The combination of eggs and capsicums provides a rich source of protein and vitamins. This curry is not only tasty but also offers a delightful taste that will satisfy your taste buds. Serve it hot and enjoy a wholesome meal with your family.
Tastes great with plain rice, chapathi, or roti.