It is easy to make this for guests and they will surely going to like it.
I made this dish as an appetiser for a dinner in San Antonio. It’s not at all spicy so everyone can enjoy the dish.
Egg 12, hard boiled. Allow to cool down, peel off and just fork in here and there. Keep them aside.
Coconut oil 1 tbsp., pepper powder 1/2 tsp., turmeric powder a pinch, ginger garlic paste 1 tsp., capsicum 1, thinly sliced and salt to taste. Spring onion ribbons to garnish.
Heat the oil in a shallow wok, drop in the eggs, ginger garlic paste and salt. Combine the ingredients. Then roll the eggs to light brown all around. Take the eggs out and keep on a dry plate layered with tissue paper. In the balance oil drop in the capsicum slices, sprinkle salt to taste along with pepper powder and sauté. Take it out in a plate. Now cut the eggs in halves. Place the cut end down in the wok and let it fry for a minute in low flame. Transfer the eggs with cut end up in a serving tray and garnish with capsicum and spring onion. It is really delicious 😋
Egg 12, hard boiled. Allow to cool down, peel off and just fork in here and there. Keep them aside.
Coconut oil 1 tbsp., pepper powder 1/2 tsp., turmeric powder a pinch, ginger garlic paste 1 tsp., capsicum 1, thinly sliced and salt to taste. Spring onion ribbons to garnish.
Heat the oil in a shallow wok, drop in the eggs, ginger garlic paste and salt. Combine the ingredients. Then roll the eggs to light brown all around. Take the eggs out and keep on a dry plate layered with tissue paper. In the balance oil drop in the capsicum slices, sprinkle salt to taste along with pepper powder and sauté. Take it out in a plate. Now cut the eggs in halves. Place the cut end down in the wok and let it fry for a minute in low flame. Transfer the eggs with cut end up in a serving tray and garnish with capsicum and spring onion. It is really delicious 😋
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