Made with AI
Peppery Carrot and Egg Ghee Poriyal
10 min 155 kcal per serving Easy
Ingredients
4 Servings
- Large eggs3 eggs
- Carrot, finely grated300 g
- Onion, finely chopped120 g
- Tomato, finely chopped150 g
- Garlic, minced10 g
- Ghee20 g
- Ground black pepper4 g
- Salt4 g
Instructions
- 1
Crack the eggs into a bowl and beat them until the yolks and whites are fully combined.
- 2
Heat the ghee in a wide frying pan over medium heat.
- 3
Add the finely chopped onion and cook for 3–4 minutes, stirring occasionally, until softened and lightly golden.
- 4
Add the minced garlic and cook for 30 seconds, stirring continuously, until fragrant.
- 5
Add the chopped tomato and cook for 3–5 minutes, until it softens and most of its excess moisture evaporates.
- 6
Add the grated carrot and salt. Cook for 5–7 minutes, stirring frequently, until the carrot is tender but not mushy.
- 7
Pour the beaten eggs into the pan. Stir and fold continuously for 2–3 minutes, breaking the eggs into small pieces as they set.
- 8
Add the ground black pepper and mix thoroughly. Cook for another minute, or until the eggs are fully cooked and the mixture is relatively dry.
- 9
