
Ingredients:
• 1 – Beetroot (medium size)
• 2 – large eggs
• 2 – Green chillies
• Curry leaves, a few
• 2 tbsp – oil
• 1 tsp – Urad Dal powder (coarse)
• 1 tsp – Channa dal powder (coarse)
• 1/4 tsp – cumin powder
• 1/2 tsp – chilli powder
• Salt to taste
• Seasoning:
• 1 tbsp – oil
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Cumin seeds
• 1/4 tsp – Asafoetida
• Curry leaves, a few
Method:
- Wash, peel and chop beetroot into tiny cubes.
- Heat the pan, add 1 tbsp of oil. Add mustard seeds and let it splutter, then add cumin seeds, curry leaves and asafoetida.
- Now, add green chilli, saute for a few seconds. Add beetroot and fry well until the raw smell disappears.
- This usually takes 3-5 minutes.
- Add salt, chilli powder, cumin powder and saute.
- Add eggs and mix well with the beetroot.
- Add the rest of the oil at this stage.
- It prevents the egg from sticking to the pan.
- Fry it until you get the scrambled egg consistency.
- Add the coarse urad dal and channa dal powder.
- This gives added crunch while eating and also enhances the taste of the dish since it is in a semi-powder form.
- Fry for 1 more minute and remove from flame.
- Recipe Courtesy: Food for 7 Stages of Life
- http://www.foodfor7stagesoflife.com/