This dish was originally developed by my husband. The only variation I did to his original recipe is the addition of green bell peppers. It’s a super easy and flexible recipe. You can boil the eggs in advance and keep the cooked sauce mixture refrigerated up to two days until you assemble the whole dish together. For best flavors, use fresh ginger garlic pastes.
Cooking time: 15 minutes
Cooking level: Easy
Course: Main dish
4 Hard Boiled Eggs, peeled
1 tsp olive oil
1 tsp cumin seeds
½ medium sized onion, cut lengthwise
1 small bell pepper, cut lengthwise
2 small tomatoes, roughly chopped
½ tsp ajwain seeds
1 tsp ginger paste
1 tsp garlic paste
1 tsp coriander powder
½ tsp garam masala
salt and pepper as per taste
⅓ cup cilantro leaves for garnish
Start to boil eggs in a medium pan.
Meanwhile, heat oil in a medium pan. Crackle cumin seeds in oil and add onions. Saute for a minute on high heat. Add bell peppers and cook for two minutes on medium flame.
Add tomatoes, ginger, garlic, ajwain, salt, pepper and coriander powder. Let all the spices and veggies cook together for about 4 minutes on medium heat.
By now, the veggies should be partially cooked. If you don’t want the veggies to be crisp , cook the whole mixture for few more minutes until you get the desired texture of the veggies.
Cut each boiled egg lengthwise into two pieces. Add into the spice mixture and mix well. Sprinkle garam masala and mix gently.
Garnish with cilantro leaves and enjoy with wheat naan, tortilla or a bun.
You can use tofu or paneer cubes instead of eggs.
You can also try adding other veggies like spinach, zuchhini or cabbage , one at a time.
Eggs contain a little bit of all the nutrients our bodies need on a daily basis. They are rich in Choline, and other Vitamins ( A and B group ).