- Bow - 2 pieces (For pasta :)
- Green Pepper - 3 Pieces
- Boiled eggs - 3 pieces (For sauce :)
- Tomatoes - 2 Pieces (medium)
- Ginger and garlic paste - 1/2 Teaspoon
- Flour - 2 Art. spoons
- Red chili pepper - 1 Teaspoon (powder)
- Turmeric powder - 1 Pinch
- Coriander - 1 Teaspoon (powder)
- Powder of cumin - 1/2 Teaspoon
- Garam masala - 1/2 teaspoons
- Milk - 1/2 cup
- Coriander leaves - 2 Teaspoons (finely chopped)
- Salt - - To taste
- Butter - 2 teaspoons
- Water - 1 Piece (for dilution of sauce)
Slice roughly onions and green chili peppers. Grind in a blender until the paste is in place. Fry in a frying pan in oil until brownish. Then, make a paste of ginger and garlic and add to the frying pan. Stir well. Add the flour. Add chopped tomatoes ... ... spices ... ... and mix well, cook over low heat under the lid for 5 minutes. Then add the milk and reduce the heat. Stir thoroughly. Add water to get a dense consistency, but not very liquid (about 1.5 cups). Add finely chopped coriander leaves. When the mixture boils, add eggs and cook over low heat for about 10 minutes under the lid or until the sauce becomes thicker. Serve with rice or pita bread. Bon Appetit.
Servings: 2-3