Carrot Beet Egg Poriyal

While I was looking for some quick side dish for rice on one fine day, found the Beetroot-egg bhurji rcp from Palatesdesire blog..I took her idea of egg+beetroot, and made it as a poriyal in my own way..The taste was soo good, and was the best accompaniment for the day's lunch..

RECIPE:            

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Preparation Time: 5-7 mins

Cooking Time: 7 mins

Serves: 2-3 persons

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INGREDIENTS:  

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Carrot - 1(grated)

Beetroot - 1/3(grated)

Egg - 2

Onion - 1/2

Green chilli - 2

Turmeric powder - 1/2 tsp

Curry leaves - 1 big sprig

Grated coconut - 2.5 tbsp

Salt - as req.

Oil - as req.

METHOD:

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1. In a kadai, pour oil, add the curry leaves, and when it splutters, add the onion, and sauté for just a minute. Don't wait for the onion to become translucent. We need its crunchiness to be maintained.

2. Now add the slitted green chilli, carrot, and beetroot. Sauté them very well for a few minutes in low flame. Sprinkle the salt and turmeric powder and mix very well.

3. Next add the eggs, and keep on stirring till you get a scrambled egg like consistency.

4. Finally add the grated coconut, and sauté well till the raw smell of coconut goes, the mixture is merged very well and you get a perfect poriyal consistency. DONE!!

Your super yummy crunchy carrot-beet-egg poriyal is ready to be served for ur lunch!!

NOTE:

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1. Don't add water at any stage. If you feel the mixture is getting dry at any point of time, add little oil. Adding water will make the poriyal soggy instead of crunchy.

2. Adjust the ingredients as per your taste.

3. Do the entire process in simmer to avoid burning.
4. The vegetable proportion is as per your wish. You can also use more veggies like beans, grated cabbage etc.