Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, parsi lunch - tamatar par eedu. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Parsi lunch - Tamatar par Eedu is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Parsi lunch - Tamatar par Eedu is something which I’ve loved my whole life. They are fine and they look fantastic.
A Parsi favourite - here it is made with a slight twist. Hindi: tamatar Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Ingredients for Tameta Par Eedu Recipe.
To begin with this particular 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:
- Prepare 3 tbsp ghee
- Get 2 medium size onions finely chopped
- Get 2 medium size tomatoes finely chopped
- Prepare 1 tsp ginger paste
- Take 1 tsp Garlic paste
- Take 4 eggs
- Get 1 tsp chilli powder
- Make ready 1 tsp vinegar
- Get Salt
- Make ready 1/2 tsp garam masala
- Prepare 2 (+/-) green chillies chopped
- Make ready 2 tbsp chopped coriander leaves
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). Parsi cuisine refers to the traditional cuisine of the Parsis of India and Pakistan.
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.
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. Bheeda Par Eeda is a classic Parsi style egg dish, which can be had as part of any meal and at any time of the day. 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.
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