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Turkish Chilli Egg Curry

4 from 5 votes
Turkish Chilli Egg Curry - Plattershare - Recipes, food stories and food lovers

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Pepper (capasicin annuum are divided into two major groups sweet pepper and hot pepper. Sweet pepper have thick juicy walls and a sweet flavor, while hot pepper have thinner walls and spicy pungent flavour. This flavor is caused by the alkaloid capasicin, which is produced in the fruits membranes. Botanically there is no difference between Jalapeños and chilli peppers. Side effect of eating green chilli, stomach irritation. Hot one burn the inside of the mouth and can also be irritating when excreted. A glass of milk or yogurt helps keeping the capsacin away from nerve-receptor sites to ease the burning sensation.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Served AsDinner, Lunch
CuisineHomestyle Cooking, Indian
Servings 1
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Ingredients
  

  • Egg 2
  • Big green chilli 2
  • Onion chopped 2 tbsp
  • Garlic chopped 1 tsp
  • Ginger chopped 1 tsp
  • Black pepper crushed 1/2 tsp
  • Dried fenugreek leaves 1 tsp
  • Dried mixed herbs 1/2 tsp
  • Turmeric powder 1/4 tsp
  • oil 1 tbsp
  • Salt
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Instructions
 

  • Boil the eggs and peel out the egg shell. Then shallow fry with pinch tof salt and turmeric.
    Turkish Chilli Egg Curry - Plattershare - Recipes, food stories and food lovers
  • With a sharp knife cut one side of the chilli and remove the seeds. So hot will reduce.
  • In the same frying add chopped onion, garlic and ginger. Stir fry add turmeric powder, salt, seedless whole green chilli. Again stir add 1/2 cup water and cook for a few minutes.
  • Add the fried eggs, crushed black pepper, mmixed herbs and dried fenugreek leaves.

Notes

If anyone like more hot may not remove the seeds. These chilli’s 4 inches to 6 inches long.
Tags easy recipesegg recipes

Please appreciate the author by voting!

4 from 5 votes
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