First chop the onion, garlic, ginger, green chillies, coriander leaves, capsicum and cut the bread into small square pieces.
Then heat oil in a pan.
Now fry the onion until golden brown in colour.
Then mix chopped garlic, ginger and green chillies. Stir fry for sometime.
Now add chopped capsicum, coriander leaves and salt.
After sometime add bread pieces into it.
Again stir fry it.
At last add eggs in it and stir quickly for one minute.
Then mix tomato ketchup with it.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.