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.