Posted by on Aug 30, 2007 in Other Parsi Stuff | 1 comment

Eedu– or the humble yet potent Egg, is an intrinsic part of Parsi life. And it’s not restricted to breakfast. In fact, it’s not even restricted to food! Because a Parsi will not only add an egg to almost any dish he or she makes, a Parsi will also break an egg at every auspicious occasion – at the threshold of a house when welcoming a new guest into the home, and even on the head of the guest if they’re really special!!

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 tea (with a spot of milk!) at breakfast, we often get creative with “eggs on anything”.

Here’s the classic recipe for Papeta Par Eedu – Or Potatoes with Eggs on top! Courtesy Veera Mavalwala.

Ingredients (serves 2, but it’s so delicious one person alone might polish it off!):

  • Half kilo Potatoes
  • 2 Eggs
  • Salt to taste;  red chilly powder; pepper
  • 1 tbsp ginger-garlic paste
  • Coriander chopped
  • 2 tbsp oil

The Method:

Cut the potatoes into thick chips and soak in water;  in a non-stick frying pan heat the oil and add ginger-garlic paste and fry for 2 minutes. 

Add potatoes and salt, red chilly powder and pepper.  Fry all ingredients for 4 minutes and add one cup water.  Cook till water dries and potatoes are cooked. Then flatten the potatoes in the pan.

Beat the white of the eggs till fluffy, add the yolks and then spread both on the potatoes. Garnish with chopped coriander and cover the dish with a lid and cook for 5 minutes till the egg is stiff. 

Cut into pieces and serve hot with bread or rotis and tomato sauce.

Note:  Same recipe can be made with potato chips and potato salli;  fried bhindi, tomatoes, and with cooked palak and methi.

Enjoy!

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