Egg Stir Fry

Ingredients:
Boiled eggs (Uble ande)	4
Onion (payaz) slice	½ cup
Garlic ginger (adrakh lahsan) paste	1 tea spoon
Mushroom, sliced	½ cup
Tomato (tamater), sliced	½ cup
Capsicum (shimla), sliced	½ cup
Red chilli (lal mirch)	¼ tea spoon
Tomato (tamater) puree	2 table spoon
Green chilli (hari mirch), slit	2
Salt (namak)	to taste
Coriander leaves (hara dhaniya), chopped	2 table spoon
Vegetable oil	2 table spoon
Cumin (jeera) seeds	¼ tea spoon

Method

1. Heat 2 table spoon oil in a non-stick pan; add cumin seeds.
2. When they crackle, add onion, ginger-garlic paste and green chilli and sauté for 2 minutes. Add tomato puree and cook it for 4-5 minutes.
3. Add mushroom and sauté on a slow flame for 4 to 5 minutes till the mushrooms are cooked.
4. Now add sliced capsicum and tomato and cook it for sometimes.
5. Add the egg slices, and toss lightly.
6. Finish it with red chilli, salt coriander leaves.
7. Serve hot garnished Egg stir fry with Roti.