* 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
- Oil - 1 tbsp
- Mustard Seeds - 1/2 tsp
- Cumin Seeds - 1/2 tsp
- Asofaetida - 1/4 tsp
- Curry leaves - few leaves
- 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.