Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, parsi lunch - tamatar par eedu. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Parsi lunch - Tamatar par Eedu is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Parsi lunch - Tamatar par Eedu is something which I’ve loved my whole life.
Papeta Par Eedu is a parsi dish prepared with eggs and potatoes, It is a layered dish with bottom layer of potato straws or slices and top layer of eggs. It involves frying an egg over a vegetable… in this case it is methi. Sali Par Eedu is a traditional Parsi breakfast recipe made with eggs on fried potato straws.
To get started with this recipe, we have to first prepare a few components. You can cook parsi lunch - tamatar par eedu using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Parsi lunch - Tamatar par Eedu:
- Make ready 3 tbsp ghee
- Prepare 2 medium size onions finely chopped
- Take 2 medium size tomatoes finely chopped
- Get 1 tsp ginger paste
- Get 1 tsp Garlic paste
- Prepare 4 eggs
- Prepare 1 tsp chilli powder
- Take 1 tsp vinegar
- Prepare Salt
- Take 1/2 tsp garam masala
- Prepare 2 (+/-) green chillies chopped
- Prepare 2 tbsp chopped coriander leaves
Eedu - or the humble yet potent Egg, is an intrinsic part of Parsi life. Well. actually, I'm just kidding about the egg-on-the-head part , but you get the point - Apra Parsioma Eedu ghanu special chhey! So while we may enjoy the good old English tradition of Scrambled or Fried Eggs with toast and a pot of. Quick recipe: Here's a Parsi dish you might like to try.
Instructions to make Parsi lunch - Tamatar par Eedu:
- 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.
- 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.
- 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.
- 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.
- This dish is almost like a pie that can be neatly sliced. You can enjoy it with rice or with chapati.
It involves frying an egg over a vegetable… in this case it is methi. This method is a common fix for breakfast. Another breakfast favourite of the Parsis, you'd love this one if you're a fan of eggs. It's fried eggs served with potato straws, and it's an absolute marvel. "Wafer par Eedu" is a variation and is adapted from the classic Parsi preparation called "Sali ar Eedu" (Sali in Parsi means fried fine sticks of potato). This recipe can also accommodate tomatoes (well, if you prefer them in yours).
So that’s going to wrap this up with this special food parsi lunch - tamatar par eedu recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
