Beetroot and egg curry.

[pranwala]

Dear friends, wishing you all a very wonderful day! How are you all doing?

Beetroot and egg curry is a colorful and nutritious dish that combines the natural sweetness of beetroot with the rich flavor and goodness of eggs. The vibrant color of beetroot adds a beautiful touch to the dish, while the eggs provide both nutrition and a delicious texture.

Made with simple spices and traditional flavors, this curry is a wonderful choice for a wholesome family meal. It pairs especially well with warm rice or roti.

So, let’s see how we can prepare this delicious curry.

Materials Used

200g beetroot
1 cup water
A pinch of salt
1 egg
2 tablespoons coconut oil
A little chopped onion
1 chopped green chili
Curry leaves
2 cloves of chopped garlic
1 piece of cinnamon
⅓ teaspoon turmeric powder
½ teaspoon chili powder
1 teaspoon curry powder
⅓ teaspoon fenugreek seeds
Curry leaves

The cooking process as follows.

Now, let’s get ready to prepare the curry. First, take the beetroot, peel it, and wash it well. Then cut it into pieces as shown below.

Next, take a cooking pan and place it on the stove. Add about 2 tablespoons of coconut oil. Once the oil is hot, add the chopped onion, garlic, curry leaves, fenugreek seeds, and cinnamon, and sauté them lightly.

Next, add the chopped beetroot to the pan. Then add the water, spices, and salt, and mix everything well. Cook for a few minutes until the water has completely reduced and the beetroot is well cooked

Now, add one or two eggs to the beetroot mixture and mix well. Cook for about a minute, then remove from the stove.

Once prepared, the beetroot and egg curry becomes a delicious combination of color, aroma, and flavor. The tender beetroot and soft eggs blend beautifully with the fragrant spices, creating a comforting homemade dish that everyone can enjoy. Serve it warm with your favorite meal and enjoy the simple goodness of this nutritious curry with your loved ones.

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