Carrot-Coconut-Egg Rice:

Ingredients:

Carrot grated 1 cup
Coconut grated 1 cup
Eggs 3
Green chilies 2-4 finely chopped
Yellow/white onion 1 large finely chopped
Coriander leaves-finely chopped few spoons
Salt as per taste
Vegetable oil few spoons
Mustard 1/4 spoon
Cumin 1/4 spoon
Rice - long grained or short grained-3/4 cup

Method:

Wash rice several times....in running water. Maybe until water runs clear.

Cook rice with 1:2 ratio(1 cup rice:2 cups of water)

One should add salt and few spoons of oil while cooking this rice.

Once rice is done.....spread it over in a wide plate or bowl. Let it cool down.

Meanwhile.....heat a wide pan. Add 1 spoon of oil. When oil is hot. Add mustard and then cumin seeds to it. Let them pop and splutter well.

To the same add chopped or slitted chilies and followed by onions. Fry them well. Transfer them to the plate of rice.

Now in the same pan....heat few more spoons of oil. Break your eggs, well held above the pan. Add little salt to it. Fry them over medium heat. Scramble the eggs. Do not burn them to dark color. Remove them while they are still it pale yellow color. Transfer it to the rice plate.

In the same pan....fry grated carrot and coconut together. Let them reduce in size.....leave the raw smell.

Once it is fragrant. Now bring the rice plate.....with all the mix tures we added. Add all in the same pan. Mix them thoroughly. Maybe over high heat. Fry them for few minutes.....let the rice get well coated with oil and all the mixtures we added.

Garnish with finely chopped coriander leaves.

Serve them real steaming hot. Plain yogcurd or Sour cream will be a best combo.