Muttai poriyal/Scrambled eggs/Egg bhurji

If I was stranded in an island, and was asked to choose one edible item to eat for the rest of my life(vegetable/meat/egg), I would choose ‘egg’. I could eat it for breakfast, lunch, dinner, as a snack, anytime, all the time, prepared any way. I never realized I was so much in love with the egg, until my pregnancy, when I was diagnosed with gestational diabetes. I am a vegetarian, and carbs were forbidden, proteins were encouraged. The only protein I could take was eggs. I had them all the time until I was sick of them. I thought I would never eat eggs once my pregnancy was over, but the reverse happened, I fell in love with them.

But, you have to watch out while eating eggs, because an egg yolk contains 212 mg of cholesterol, and the recommended cholesterol level per day is 300 mg. I still eat eggs almost everyday, although I use egg whites only, because it contains 6 gms of protein and other important nutrients, which is significant if you are not a meat eater. It is also convenient because my son can only eat egg yolks until he is a year old, and it works out really well between the both of us.

My husband’s most favorite side dish for chapati is muttai poriyal. I cannot understand how it pairs well with it, but I don’t really mind, because its easy to prepare, and I like it too. So, I make it every once in a while. It is not the made in the traditional way muttai poriyal is prepared, as I try to sneak some veggies into it, and make it a bit more healthy.

Ingredients:

6 large eggs

2 tbsp milk

1 tsp minced ginger

1 1/2 onion chopped fine

1 tomato chopped

1 bell pepper chopped (I used orange bell pepper)

1 tbsp canola oil

1 tsp fennel seeds

1/2 tsp mustard

1 tsp urad dal

1/4 tsp turmeric powder

1/2 tsp garam masala

1/2 tsp black pepper powder

salt to taste

2 tbsp chopped coriander

Method:

Heat oil in a pan over medium high heat. Add the mustard, when it splutters add the urad dal and fennel seeds. When they turn brown, add the chopped onion. If you have red onion, it works best for this dish. I didn’t have any, so I used yellow onion. Saute the onion until is slightly cooked, and not brown. You would still need a slight crunch from the onions for this dish. Add the ginger, tomatoes and bell pepper. Saute until a bit soft but not mushy. Also do not salt the veggies at this point, as they will give out water, that will make your scramble watery.  Add garam masala to the veggies and saute well to combine. Traditionally, chopped green chillies are added to spice up muttai poriyal, but I don’t like it because you have pick out the chillies when you are eating to avoid biting into it. Also, I put garam masala because it is being paired with chapatis. It can be left out if not preferred.

In a seperate bowl, beat the eggs, milk, salt and turmeric powder. The milk helps keep the eggs creamy and not dry out. Add the beaten eggs into the pan, and scramble the eggs until cooked to doneness. Sprinkle the pepper powder and the cilantro. Serve hot!

Verdict: The muttai poriyal was spicy and sweet from the addition of the tomato and the bell pepper. Although I don’t agree with it being paired with chapati, I could vouch for the scramble itself being eggcellent. It could be had for breakfast with toast. It could be mixed with left over rice to make a quick fried rice. The possibilities are endless and the best thing is it can be made in a jiffy.

This is my entry to the Twenty-20 Cooking event hosted by Niloufer. I am all for spending less time in the kitchen and enjoying the sunshine in Seattle while it lasts. So, I plan on more entries to this fun event. Thanks Niloufer for hosting this innovative event.

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