Carrot and Egg recipe

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.

  • 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

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