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
