Anda and Capsicum Karahi

Ingredients

• 6 Desi eggs, boiled, peeled and halved
• 2 capsicum (shimla mirch), cut into squares
• 4 tomatoes, chopped
• 1 tbsp ginger, julienned
• 4 green chillies, slit
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp crushed coriander seeds
• 3 tbsp ghee or oil
• Fresh coriander
• Naan to serve

Method

1. Boil the eggs for 10 minutes, cool, peel and halve them.
2. Heat ghee in a karahi and fry the capsicum squares on high heat for 2 minutes so they stay crisp. Remove and set aside.
3. In the same karahi, add the chopped tomatoes and cook until soft and pulpy, about 8 minutes.
4. Add salt, black pepper and crushed coriander; stir well.
5. Add green chillies and half the ginger; cook for 2 minutes.
6. Return the capsicum and add the egg halves; toss gently and cook for 3 minutes.
7. Garnish with remaining ginger and coriander. Serve hot with naan.