PREPARATION

1. In a mixing bowl, add 6 egg whites, 1/4 teaspoon salt, 1/8 teaspoon black pepper and mix it well.
2. Transfer the mixture into a steamer.
3. Cover it with lid and steam for about 10 - 12 minutes.
4. Remove it from steamer and cut it into pieces. Keep aside.
5. Heat 1 tablespoon oil in a pan, add 70 grams onions and fry till translucent or until it turns golden brown in color.
6. Then, add 170 grams bell pepper and mix it well.
7. Cook for 5 - 7 minutes on medium heat.
8. Remove it from heat and keep aside.
9. Take a another pan, add 1/2 teaspoon fennel seeds, 1/4 teaspoon black peppercorns, 1 teaspoon cumin, 1 kashmiri dry red chili and dry roast for 3 - 5 minutes on medium heat.
10. Remove it from heat and transfer this into a blender and blend it into a fine powder.
11. Heat 2 tablespoons oil in a skillet, add 2 teaspoons garlic, 2 teaspoons ginger and stir for 2 - 3 minutes.
12. Then, add 1 teaspoon green chili, 160 grams onions and fry till translucent or until it turns golden brown in color.
13. Now, add 280 grams tomato and mix it well.
14. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
15. Add 1/4 teaspoon turmeric and stir well.
16. Add 1/2 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, blended masala and mix it well.
17. Cook for 3 - 5 minutes on medium heat.
18. Add 200 milliliters water and mix it well.
19. Bring it to a boil.
20. Then, add the sautéed bell pepper & onions and mix it well.
21. Now, add the cooked egg whites and mix it again.
22. Cook for 5 - 7 minutes on medium heat.
23. Add 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix it well.
24. Cook for another 3 - 5 minutes on medium heat.
25. Remove it from heat.
26. Serve hot.