Carrot Egg Stir Fry is a yummy lunch side dish prepared with eggs and carrots. It goes well with Sambar and steamed rice.
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Carrot stir Fry is an easy to make Lunch Side dish on a busy working day. If you have a food processor then this dish can be prepared in just 10 mins.
The difficult part is the grating of carrot according to me 😉 A Food processor will make this job easier.
We can also chop the carrot in cubes and cook, however grating the carrot makes it easy to cook without adding Water. This way we can preserve all the nutrients of Carrot.
Usually we add coconut in all the poriyals in our cooking for a change I added Egg it indeed tasted really great.
This way we can include the goodness of both Carrot and Egg to our family in a single dish. Now let’s get cooking!!
How to make Carrot Egg Stir Fry
1. Heat a pan with oil. Once the oil heats up add Mustard Seeds and Cumin seeds. Let them splutter. Next add Curry Leaves and Green chili .
2. Next add chopped Onion and Sauté well till they become translucent
3. Add salt and combine well and then add grated Carrot. Combine everything together.
4. Let it cook for 5-7 mins in low flame. No need to add water and make sure to cook in a low flame. Keep stirring once in a while.
5. Once the carrot is cooked move it to one side of the pan. Crack open the eggs.
6. Gently scramble and let the eggs cook.
7. Once the egg are cooked, Combine everything together. Check for salt and switch off the flame. Carrot Egg Stir Fry is ready.
Tips & Variations
- Instead of adding eggs you can add 3 tbsp of freshly grated coconut.
- The Addition of eggs give a very different taste to the Carrot Poriyal. So give a try
- No need to add water while cooking carrots as grated Carrot cooks faster.
- If you are chopping carrots into cubes add water and cook. Once the carrots are cooked and its dry add Eggs and scramble.
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📖 Recipe
Carrot Egg Stir Fry
Standard 1 cup measures 240 ml
Ingredients
- 5 Carrot medium sized
- 2 Green chilli
- 1 Onion
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 sprig Curry Leaves
- Salt as needed
- 1 tsp Oil
- 3 Eggs
Instructions
- Heat a pan with oil. Once the oil heats up add Mustard Seeds and Cumin seeds. Let them splutter. Next add Curry Leaves and Green chili .
- Next add chopped Onion and Sauté well till they become translucent.
- Add salt and combine well and then add grated Carrot. Combine everything together.
- Let it cook for 5-7 mins in low flame. No need to add water and make sure to cook in a low flame. Keep stirring once in a while.
- Once the carrot is cooked move it to one side of the pan. Crack open the eggs.
- Gently scramble and let the eggs cook.
- Once the egg are cooked, Combine everything together. Check for salt and switch off the flame. Carrot Egg Stir Fry is ready.
Notes
-
Instead of adding eggs you can add 3 tbsp of freshly grated coconut.
-
The Addition of eggs give a very different taste to the Carrot Poriyal. So give a try
-
No need to add water while cooking carrots as grated Carrot cooks faster.
-
If you are chopping carrots into cubes add water and cook. Once the carrots are cooked and its dry add Eggs and scramble.
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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