Hyderabadi Egg 65

Make the tempering sauce.

• Heat 2 tbsp of oil in a separate pan or wok over medium heat.
• Add the cumin seeds and let them splutter for about 30 seconds.
• Add the chopped onion, slit green chilies, and curry leaves. Sauté for 2-3 minutes until the onions turn translucent.
• Add the remaining 1 tsp of ginger garlic paste and diced capsicum. Cook for another 2 minutes until the raw smell disappears.

Finish the sauce and toss the eggs.

• Reduce the heat to low. Add the remaining 0.5 tsp red chili powder and stir for 10 seconds.
• Add the remaining 3 tbsp of well-whisked curd and 0.25 tsp salt. Stir continuously for 1 minute until the sauce thickens slightly. Do not overcook, as the yogurt might split.
• Add the fried egg pieces to the pan. Toss gently to coat them evenly with the sauce.
• Turn off the heat. Squeeze fresh lemon juice over the top and toss one last time.

Garnish with fresh coriander leaves and serve immediately while hot and crispy.