
Supplies
- 2 tbsp ghee
- 2 tsp mustard
- 2 tsp cumin
- 1 tsp saunf
- Few curry leaves
- 1 tsp ginger garlic paste
- 2 green chillies
- 1 cup onion
- 1 cup tomato
- 1/cup carrot
- 4 tbsp peas/matar
- 6 beans (chopped)
- 1 cup capsicum
- ½ tsp turmeric
- 1 ⅕ tsp Kashmiri red chilli powder
- 2 tsp coriander powder
- 1 tsp garam masala
- 4 cup cooked rice
- 2 tsp salt
- 4 tbsp coriander
- Capsicum Cups
- 4 to 5 whole capsicums
- 4 eggs
- 2 tsp salt
- 2 tsp pepper
- 2 tsp chilli powder
Steps
- In a large kadai, heat ghee and add mustard, cumin, saunf, pinch asafoetida and few curry leaves.
- Now add ginger garlic paste, green chilli and onions. Saute well.
- Add tomato and saute till tomatoes turn soft & mushy.
- Further, add chopped vegetables and cook for 5 minutes.
- Now add turmeric, red chilli powder, coriander powder and garam masala.
- Saute until the spices start to release oil.
- Add cooked rice and salt to it.
- Mix gently without breaking rice grains.
- Cover and simmer for 4 minutes.
- Finally, add coriander leaves and keep them aside.
- Cut the head of the capsicum and make a hollow cup.
- Fill these cups with rice and crack one whole egg on each.
- Season the egg with salt, pepper and chilli powder.
- Add these cups to an oven and cook till the eggs are soft and fluffy.
- Serve it hot with boondi raita or papad.