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

How to Make Beetroot Egg Poriyal

• 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/