4 to 5 boiled eggs
1 cup cubed capsicum
¾ to 1 cup cubed onions (layers separated)
2 tbsps. coriander seeds
2 to 3 red chilies (less spicy variety, can reduce to 1 to 2)
¾ cup onions cubed (1 large)
1 to 1 ¼ cup tomatoes deseeded chopped (3 medium)
1 ¼ tsp ginger garlic paste
10 cashew nuts
½ tsp garam masala
½ to ¾ tsp red chili powder (used for color, you can skip)
salt as needed
Generous pinch of crushed kasuri methi / dried fenugreek leaves
Few ginger juliennes (optional) and coriander leaves for garnish
. Powder the ingredients mentioned under “to powder”. Set this aside.
. Make a fine paste of cashews in the same jar with little water. Set this aside.
. Puree the tomatoes and onions as well.
. Heat oil in a pan and saute eggs until golden. Set these aside.
. Saute capsicum and onions on a high heat for 2 to 3 minutes. Set these aside.
. Add more oil and saute ginger garlic paste for 1 to 2 mins, add the ground powder and saute until fragrant.
. Add onion tomato puree and saute for 2 mins.
. Add red chili powder, garam masala and salt. Fry for few mins.
. Add the cashew paste. Saute untilt he mixture leaves the sides.
. Add 1 cup water and cook until the oil begins to separate.
. Add onions, capsicum and eggs. Stir and cook for 2 mins.
. Sprinkle kasuri methi and coriander leaves. Switch off the heat.
. Serve with paratha, roti or plain rice.