Carrot and Egg recipe

Powerful, Search Engine Friendly and more

My daughter doesn’t like carrot or egg dishes. Basically she doesn’t like any of the vegetarian dish or egg dishes. But I have a feeling that if she doesn’t eat these things she doesn’t grow properly. I know it is so foolish to think like that but i became like this. Somehow she liked the dish and enjoyed her lunch. Carrots are fat free, saturated fat free, low-sodium, cholesterol-free, a good source of fibre and high in vitamin A and rich in mineral salts and vitamins (B,C,D,E). No other vegetable or fruit contains as much carotene as carrots, which the body converts to vitamin A.
Ingredients:

  • Carrot – 1 medium sized, chopped into small pieces
  • Egg – 2 no’s, medium
  • Coconut scraped – 1/4 cup
  • Small onion – handful, finely chopped
  • Green chilly – 3 no’s, chopped
  • Garlic – 4-5 flakes, crushed
  • Cumin seeds – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Red chilly powder – 1/4 tsp
  • Curry leaves – 2 sprigs, chopped
  • Coconut oil/ cooking oil – 2 tsp
  • Mustard seeds – 1/4 tsp
  • Dried red chilly – 2 no’s, halved
  • Salt to taste

Method of Preparation:

  • Beat egg well with a pinch of turmeric powder and salt to taste
  • Rub coconut with remaining turmeric powder, chilly powder, crushed garlic,  cumin seeds and a pinch of salt
  • Heat oil in a non-stick pan, fry mustard seeds, add onion when mustard seeds stop crackling
  • Add halved red chilly and chopped  curry leaves
  • Add egg and scramble, add coconut mix and stir in well
  • Add chopped carrot and stir in well for 1-2 mins for 2 mins
  • Cover and cook for 2 mins over simmer
  • Remove the lid and keep of stirring for 1 mins
  • Remove from stove and serve it hot with roti or naan or rice of your choice

%d bloggers like this: