Egg Kanti

Instructions

1. 1

   Boil and prepare the eggs.

   • Place the eggs in a saucepan and cover with cold water by at least an inch.
   • Bring to a rolling boil, then cover the pan, turn off the heat, and let it stand for 10-12 minutes.
   • Drain the hot water and run cold water over the eggs to cool them down.
   • Peel the eggs carefully and cut each one into four quarters. Set aside.
2. 2

   Sauté the aromatics and vegetables.

   • Heat oil in a wide pan or kadai over medium heat. Add the cumin seeds and let them splutter for about 30 seconds.
   • Add the sliced onions and sauté for 5-6 minutes until they turn soft and light golden brown.
   • Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
   • Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they become soft and mushy.
   • Add the cubed capsicum and sauté for 2-3 minutes. It should be slightly tender but still have a crunch.
3. 3