Name: Scrambled eggs stuffed tandoori capsicum gravy recipe by Paramita Majumder at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: Capsicums big 3, deseeded and cut in halves; Tomato 1 medium, make puree; Cashew nuts 6, soaked in water; Onions 2; Potato 1 small, boiled; 2 Scrambled eggs with salt; Carrot 1 small; Cabbage, shredded 1 cup; Garlic 4 pods; Ginger 1 inch; Yoghurt 2 tbsp; Turmeric powder 1/2 tsp; Coriander powder 2 tsp; Cumin powder 2 tsp; Garam masala 1/4 tsp; Salt; Sugar 1 tsp; Oil 3 tsp; Dry mango powder 1 tsp; Chilli powder 2 tsp; Fresh Coriander leaves for garnishing; Fresh cream 1 tsp

ABOUT Scrambled eggs stuffed tandoori capsicum gravy RECIPE

This is my own recipe, capsicums baked in oven, stuffed with vegetables and scrambled eggs. Gravy made up of yogurt, tomato and cashew nuts.

Ingredients Serving: 6

Capsicums big 3, deseeded and cut in halves
Tomato 1 medium, make puree
Cashew nuts 6, soaked in water
Onions 2
Potato 1 small, boiled
2 Scrambled eggs with salt
Carrot 1 small
Cabbage, shredded 1 cup
Garlic 4 pods
Ginger 1 inch
Yoghurt 2 tbsp
Turmeric powder 1/2 tsp
Coriander powder 2 tsp
Cumin powder 2 tsp
Garam masala 1/4 tsp
Salt
Sugar 1 tsp
Oil 3 tsp
Dry mango powder 1 tsp
Chilli powder 2 tsp
Fresh Coriander leaves for garnishing
Fresh cream 1 tsp

Instructions

Make the stuffing first, take a pan, heat oil and add onions, saute until translucent.
Add shredded cabbage, grated carrots and the boiled potato.
Add salt, turmeric powder, chilli powder, coriander powder, cumin powder and dry mango powder.
Fry and mix for 7- 8 mins on low heat, until all water dries up.
Add the scrambled eggs to this mixture.
Fill this stuffing in the capsicums.
Bake the stuffed capsicums at 200 degrees centigrade for 20 mins or you can steam them for 15 mins. Sprinkle some salt over the capsicums.
Now prepare for the gravy.
Make a paste with one onion, garlic and ginger .
Make cashew paste.
Heat oil, add the onion garlic and ginger paste, saute for 5 mins, add tomato puree.
Again saute for 4-5 mins.
Add turmeric powder, chilli powder, coriander powder, cumin powder and salt.
Also add the cashew paste and saute for 3-5 mins.
Add yogurt and 1 cup water.
Now put the the capsicums.
Cover and simmer for 5-6 mins.
Adjust the spices, and garnish with fresh cream and coriander leaves.

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