Baby Corn, Capsicum & Scrambled Egg Veggie

Eggs are super versatile. Use it in a dessert or have it scrambled, fried, soft boiled, hard boiled, pickled or as omelette, they taste great in every form. 

I love using eggs with vegetables. They just tend to elevate the dish, just like the one I am sharing with you now.
Time Taken:

Prep. Time: 10 mins

Cooking Time: 15 mins

Serves: 2

Ingredients:

2 Eggs beaten

2 medium sized Onions, finely chopped

1 medium sized Tomato, finely chopped

1 medium sized Green Capsicum, thinly sliced

8-10 baby corns, chopped in halves

2 Green chillies, finely chopped

7-8 garlic cloves, finely chopped

1 tsp Mustard seeds

1 tsp Red Chilli Powder

1/2 tsp Turmeric Powder

2 tsp Coriander Powder

1 tsp Black Pepper Powder

1/2 tsp Garam Masala

Salt as required

2-3 tbsp oil

Coriander leaves, few sprigs
Procedure:

  1. Add oil to a pan and when the oil turns hot, add mustard seeds and let it splutter.
  2. Now add chopped garlic cloves, green chillies and onion and saute it till the onions turn golden brown.
  3. Add chopped tomatoes and let them sweat.
  4. Now add red chilli powder, turmeric powder, coriander powder and black pepper powder. Mix it well.
  5. Add baby corn to this mix and let it cook halfway. Then add Capsicum slices. Cover the pan with a lid and let the vegetables cook for about 2-3 minutes.
  6. Now add beaten eggs and stir the mixture continuously till the consistency looks like that of scrambled eggs. 
  7. Add salt as required, Garam masala and few sprigs of coriander leaves. Give it a thorough mix. Let it cook for another minute. 
  8. Baby Corn, Capsicum and Scrambled Egg Veggie is ready. Garnish it with coriander leaves on top.
  9. You can have this dish with Indian flatbread Roti or with rice and gravy. Another option is stuffing this veggie between 2 bread slices and having it as a sandwich. 

Have it whichever way you like. Eggs make everything better.

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