Turkish Chilli Egg Curry
About Turkish Chilli Egg Curry
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.
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Recipe Time & More
Ingredients
- 2 Eggs
- 2 Green Chillies big
- 2 tbsp Onion chopped
- 1 tsp Garlic chopped
- 1 tsp Ginger chopped
- 1/2 tsp Black Pepper crushed
- 1 leaves Fenugreek dried
- 1/2 tsp Mixed Herbs dried
- 1/4 tsp Turmeric Powder
- 1 tbsp Oil
- 1-2 tsp Salt or as per taste
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Instructions
- Boil the eggs and peel out the egg shell. Then shallow fry with pinch tof salt and turmeric.
- 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.
Recipe Notes
If anyone like more hot may not remove the seeds. These chilli’s 4 inches to 6 inches long.
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4 Comments
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Such a flavorful dish! Can’t wait to taste it.
This looks so appealing! Thanks for sharing.
This looks so good! Can’t wait to cook it.
Need more explanation on this recipe.