EGG RICE
Ingredients:Boiled Rice - 2 cups
Oil - 1 tbl spoon
Onion - 1
Curry Leaves - 5
Green Chilly- 1
Ginger Garlic Paste - 1/2 t spoon
Capsicum - 2 tbl spoon
Tomato - 1
Salt as needed
Chilly Powder - 1/4 t spoon
Coriander Powder - 1 t spoon
Cumin Powder - 1/2 t spoon
Pepper Powder - 1/2 t spoon
Egg - 3
Cook rice and allow it to cool down.
Heat oil in a pan and sauté sliced onion until transparent.
Add slit green chilly, curry leaves, ginger garlic paste, chopped capsicum, salt, turmeric powder and mix well.
Add tomato, chilli powder, coriander powder, cumin powder, pepper powder and mix well.
Once the tomato gets soft keep the gravy in the corner of the pan and add 3 eggs in the centre.
Add salt and scramble the eggs until half cooked.
Mix the egg with the gravy and add rice and chopped coriander leaves.
Sauté for 1 minute in high flame and switch off the flame.
Tomato - 1
Salt as needed
Chilly Powder - 1/4 t spoon
Coriander Powder - 1 t spoon
Cumin Powder - 1/2 t spoon
Pepper Powder - 1/2 t spoon
Egg - 3
Cook rice and allow it to cool down.
Heat oil in a pan and sauté sliced onion until transparent.
Add slit green chilly, curry leaves, ginger garlic paste, chopped capsicum, salt, turmeric powder and mix well.
Add tomato, chilli powder, coriander powder, cumin powder, pepper powder and mix well.
Once the tomato gets soft keep the gravy in the corner of the pan and add 3 eggs in the centre.
Add salt and scramble the eggs until half cooked.
Mix the egg with the gravy and add rice and chopped coriander leaves.
Sauté for 1 minute in high flame and switch off the flame.
Enjoy egg rice with papad.
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