Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, parsi lunch - tamatar par eedu. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Parsi lunch - Tamatar par Eedu is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Parsi lunch - Tamatar par Eedu is something that I’ve loved my entire 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.
To begin with this recipe, we must prepare a few ingredients. 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:
- Make ready 3 tbsp ghee
- Prepare 2 medium size onions finely chopped
- Take 2 medium size tomatoes finely chopped
- Take 1 tsp ginger paste
- Make ready 1 tsp Garlic paste
- Prepare 4 eggs
- Prepare 1 tsp chilli powder
- Take 1 tsp vinegar
- Take Salt
- Get 1/2 tsp garam masala
- Take 2 (+/-) green chillies chopped
- Take 2 tbsp chopped coriander leaves
Ingredients for Tameta Par Eedu Recipe. 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.
Steps 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.
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. Baked eggs on tomato makes a substantial and decorative first course to a meal.
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