6 eggs, 1 large onion or 2 medium sized onions, a handful of fresh coriander leaves, 5-6 fresh green chili (opt, if you don’t want hot), 100 gm of mixed capsicum chopped and 1 tablespoon cooking oil.
Spices: 1 tsp of black pepper powder, 1 level tsp salt, 1 level tsp coriander powder, 1 level tsp cumin powder, 3/4 tsp chilli powder (opt, if you don’t want hot), 1/2 tsp turmeric, 1 cinnamon powder, 1 tsp of paprika powder, 3 garlic cloves (crushed).
- Take 2 eggs and mix them in a bowl with black pepper, Mix well until the color and texture are uniform throughout and once prepared, fry them separately and prepare scrambled egg
- Boil 3 eggs from the rest (keep 1 for mixing with the spices) for 15-20 minutes until they are fully hard-boiled and then run under cold tap water
- When the eggs are cool enough, peel carefully (cut the eggs in to 4 small pieces or 2 as per your choice)
- Dice the onion finely and fry in one tablespoon of oil until they’re almost brown
- Add the garlic and fry for a minute or two.
- Add 1/2 cup to 1 cup of hot water (preferably from a kettle) and stir well. Simmer on low heat for 5-7 minutes
- Add all spices as above and the last egg, stir for 2-3 minutes. Add 1 cup of hot water and allow a smooth paste to form.
- Continue to add water as necessary so that you get the smooth consistency needed for a curry. All onions should dissolve.
- Slit each pieces of egg sideways very slightly with a knife in order to allow for the masala to get into the eggs.
- Add previously cooked scrambled egg, green chilli & the chopped capsicums to the masala and allow to cook for 10 minutes. (If the sauce starts to dry up too much, add a little more water).
- Remove from heat and sprinkle some fresh chopped coriander over the top.
- Serve hot with rice