Parsi lunch - Tamatar par Eedu
Parsi lunch - Tamatar par Eedu

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, parsi lunch - tamatar par eedu. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Parsi lunch - Tamatar par Eedu is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Parsi lunch - Tamatar par Eedu is something which I’ve loved my whole life.

Sali Par Eedu is a traditional Parsi breakfast recipe made with eggs on fried potato straws. Deep fried potato straws also known as "sali" in parsi are layered as a bed and cooked with tomatoes, coriander, some pepper and eggs to make Sali Par Eedu a flavorful dish that is rich in carbohydrates. This's a wonderful Parsi dish that is both simple and unique. Thrity Cawasji shows how to make Parsi style Eggs on Potato and a couple of wonderful cooking.

To begin with this particular recipe, we must first prepare a few components. You can have parsi lunch - tamatar par eedu using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Parsi lunch - Tamatar par Eedu:
  1. Get 3 tbsp ghee
  2. Get 2 medium size onions finely chopped
  3. Make ready 2 medium size tomatoes finely chopped
  4. Take 1 tsp ginger paste
  5. Make ready 1 tsp Garlic paste
  6. Make ready 4 eggs
  7. Prepare 1 tsp chilli powder
  8. Make ready 1 tsp vinegar
  9. Get Salt
  10. Get 1/2 tsp garam masala
  11. Take 2 (+/-) green chillies chopped
  12. Get 2 tbsp chopped coriander leaves

Quick recipe: Here's a Parsi dish you might like to try. It involves frying an egg over a vegetable… in this case it is methi. This method is a common fix for breakfast. Other versions include: Salli par eedu Tamatar (Tomato) par eedu Bheeda (Bhindi/ladyfinger) par eedu Papeta (Potato).

Instructions to make Parsi lunch - Tamatar par Eedu:
  1. Heat ghee in a flat pan on a low heat. Fry onions till they are golden and translucent. Add ginger garlic paste and green chillies. Saute for a minute or two. Add tomatoes and salt. Combine and saute till tomatoes are tender.
  2. Add coriandar leaves, chilli powder, vinegar and garam masalo. Saute till oil oozes. Ensure that you do not burn out the moisture. Spread the gravy all over the pan. Tap it a bit for even levelling.
  3. Using a spoon or a spetula, make 4 holes on the gravy at regular intervals. crack an egg in a bowl and pour it on the hole in a way that the yolk sits on the hole. Repeat the procedure for all 4 eggs.
  4. Sprinkle some chilli powder, garam masala and salt over it. Cover the pan and cook for 3 min on very low flame or until the eggs are cooked and the oil oozes. You may want to place the pan on a roti tawa to control the heat further. Just that it will take a little longer for the eggs to get cooked that way.
  5. This dish is almost like a pie that can be neatly sliced. You can enjoy it with rice or with chapati.

This method is a common fix for breakfast. Other versions include: Salli par eedu Tamatar (Tomato) par eedu Bheeda (Bhindi/ladyfinger) par eedu Papeta (Potato). Parsi cuisine refers to the traditional cuisine of the Parsis of India and Pakistan. The basic feature of a Parsi lunch is rice, eaten with lentils or a curry. Curry is made with coconut and ras without, with curry usually being thicker than ras.

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