-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Serving
- 4
Ingredients: |
|
| Boiled eggs (Uble ande) | 4 |
| Onion (payaz) slice | ½ cup |
| Garlic ginger (adrakh lahsan) paste | 1 tea spoon |
| Mushroom, sliced | ½ cup |
| Tomato (tamater), sliced | ½ cup |
| Capsicum (shimla), sliced | ½ cup |
| Red chilli (lal mirch) | ¼ tea spoon |
| Tomato (tamater) puree | 2 table spoon |
| Green chilli (hari mirch), slit | 2 |
| Salt (namak) | to taste |
| Coriander leaves (hara dhaniya), chopped | 2 table spoon |
| Vegetable oil | 2 table spoon |
| Cumin (jeera) seeds | ¼ tea spoon |
Instructions
- Heat 2 table spoon oil in a non-stick pan; add cumin seeds.
- When they crackle, add onion, ginger-garlic paste and green chilli and sauté for 2 minutes. Add tomato puree and cook it for 4-5 minutes.
- Add mushroom and sauté on a slow flame for 4 to 5 minutes till the mushrooms are cooked.
- Now add sliced capsicum and tomato and cook it for sometimes.
- Add the egg slices, and toss lightly.
- Finish it with red chilli, salt coriander leaves.
- Serve hot garnished Egg stir fry with Roti.
- Recipe Type : Curries, Eggs, Non vegetarian
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