Cooking Method :
Place a non-stick pan over the stove and keep the flame on medium mode. Heat 3 tbsp oil and splutter Mustard seeds. To this add dried red chilly and sauté along with chopped Onions. Then add our main ingredient cubed capsicum and a pinch of salt into the pan and let the condiments cook for some time.
Add chopped garlic, coriander leaves and ginger along with curry leaves and keep sautéing until it turns golden brown. To this add spices such as turmeric powder, Red chilly powder, coriander powder and vegetable masala one after the other into the pan. Sauté continuously to avoid masala from getting burnt and add water. Now that our Gravy is almost ready, lets add boiled eggs and required salt into the curry. Close the lid and cook the curry for 5 minutes until the gravy thickens. Switch off the stove and serve your capsicum egg fry onto a plate.