Beetroot Egg Poriyal

When I think of eggs, I remember the famous commercial telecasted in Doordarshan explaining the benefits of Eggs (Anda). It was an awesome ad and it will tempt anyone to eat eggs. My next two posts will be on two different Egg fry/poriyal recipes with two most eaten vegetables Beetroot and Spring Onion. I think mixing egg with vegetables is the best way to feed kids. Especially those naughty ones (like my sweet sister) who don’t eat vegetables.
I would like to send this to the Egg event hosted by Sudeeshna of BengaliCusine. This event is hosted on the occasion of her first blog birthday. My hearty wishes for her and wish her all the very best.

I recently read an article on eggs and I wanted to include the excerpt in my blog and share it with my blog readers. This is what the article says…..

“One egg has 13 essential vitamins and minerals in varying amounts, high-quality protein and antioxidants, all for 70 calories. Eggs are also an excellent source of choline, an essential nutrient required for life’s most basic functions and vital for fetal and infant brain development. As per a new research, having egg in our breakfast helps us to manage hunger and reduces the calorie consumption through out the day. 3 great findings of this research was

* Increased egg consumption does not increase the risk of death from coronary heart disease

* Reduced risk of mortality among men who consumed one to six eggs/week compared to less than one egg/week

* A significant reduction in risk of stroke among women who consumed one to six eggs/week and one or more eggs/day(7)



Ingredients

(Serves 4)

  • Beetroot – 1 (medium size)
  • Egg (Large) – 2 * Green Chili – 2
  • Curry leaves – few
  • Oil – 2 tbsp
  • Urad dhal powder (coarse) – 1 tsp
  • Channa dhal powder (coarse) – 1 tsp
  • Cumin powder – 1/4 tsp
  • Chili powder – 1/2 tsp
  • Salt to taste

Seasoning:

  • Oil – 1 tbsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Asofaetida – 1/4 tsp
  • Curry leaves – few leaves



Method

  • Wash, peel the skin and cut the beetroot in to tiny cubes.
  • Heat the pan, add 1 tbsp of oil.
  • Add mustard seeds and let it splutter, then add cumin seeds, curry leaves and asofaetida.
  • Now add green chili, saute for few seconds and add beetroot and fry it well until the raw smell disappears. This usually takes 3-5 minutes.
  • Add salt, chili powder, cumin powder and saute.
  • Add eggs and mix it well with the beetroot. Add the rest of the oil at this stage. It prevents egg from sticking to the pan. Fry it until you get the scrambled egg (aka muttai poriyal / burji) consistency.
  • Add the coarse urad dhal and chana dhal powder. This gives a crunchy effect when you eat it and also adds taste to the dish since it is in a semi-powder form. You can find me using this in most of my poriyal/fry preparations.
  • Fry it for 1 more minute and remove it from flame.

This is being sent to Sudeeshna’s first blog birthday event on eggs. Happy first blog birthday Sudeeshna.

You are awesome!!! Thanks a bunch for leaving your valuable comment. It certainly makes me happy and helps me to learn and improve.

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