Carrot Egg Curry

Prep & Cooking Time: 20 mins

Serves: 4-5 persons

Ingredients

5 Eggs

Onion- 1 large, finely sliced

Carrots- ¾ cup, finely chopped

Green Chillies- 2-3, finely chopped

Mustard Seeds- ¼ tsp

Split black gram (urad dal/minapappu)- ¼ tsp

Ginger Garlic paste- ½ tsp

Turmeric pwd- ¼ tsp

Red Chilli pwd- 1 tsp

Dhaniya pwd (Coriander pwd)- ¾ tsp

Cooking oil- 2 tbsp

Salt to taste

Method

• Beat the eggs in a bowl and keep it aside
  
• Heat oil in a deep pan, add mustard seeds and split black gram. Once the spluttering subsides, add onion and green chillies, sauté and cook until onions turn transparent.
  
• Add turmeric and ginger garlic paste, sauté it and add the chopped carrot pieces and cook covered for 3-4mins.
  
• Now add the egg mixture to this, do not stir, leave it on medium flame for 1-2 mins
  
• Add chilli pwd, dhaniya and salt and now scramble the eggs and mix well.
  
• Serve with hot Rice or Roti.