Sunday, April 30, 2006

Anda Shimla Mirchi


Egg, in most of the nonvegetarian kitchens, is the most important ingredient to spice up a day's menu, undoubtfully due to the umpteen dishes one can churn out from eggs.One could say that eggs are too irressistible for majority of the nonveggies-be it poached, scrambled, half boiled, boiled and what not!This recipe is from my mother's kitchen with a few modifications made."Meri jaan, meri jaan...murgi ke ande!!"
3 eggs
1 small onion, finely chopped
3 medium sized tomatoes (ripe & finely chopped)
1 Shimla Mirch(Capsicum)-(Finely chopped)
5 stalks Spring Onion (Finely chopped0
1 tsp chilli powder
1/2 tsp Paprika
1/4 tsp turmeric powder
1 tsp sugar
1/4 cup water
salt, to taste
2 tbsp cooking oil

Heat oil in a pan. Saute onions till they are golden brown and then add tomatoes.Saute till they become quite pulpy.Add the chopped Shimla Mirch, and spring onion and saute for another 3 minutes. Add red chilli powder, turmeric powder,sugar & salt and continue sauting for a couple of minutes.Then add 1/4 cup water.When the mixture has thickened evenly break the eggs carefully into it. Cover the pan & simmer for 2 minutes on very low flame...almost till the yolks turn colour... Anda Shimla Mirchi curry is ready to go with your chappathi or naans. Posted by Picasa


Foodie's Hope said...

Sounds delicious , Shynee! I make Ommlettes with everything beaten together! I will try your version next time. Thanks, neighbour ;D

indianadoc said...

Yeah,FH,eggs r always wonderful in any shape!!