Today I made a traditional Parsi dish called ‘Papeta-par-eedu’, which can be whipped up in a jiffy..! (Cooking time ~ 20 minutes)
Say it with me now :: **puh-pay-taa pur ee-doo** ……… :)
Say it with me now :: **puh-pay-taa pur ee-doo** ……… :)
In English, eggs on potatoes….. Sounds boring… tastes amazing …. TRUST ME !!
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| PAPETA-PAR-EEDU (EGGS ON POTATOES) |
Ahhh…Parsi Cuisine — very close to my heart, tingles my taste buds and makes me want more and more smile emoticon So what better way to satisfy that craving than make it at home and eat to your heart’s content !!
The ‘eedu’ to my community is a member of the family, whether its for breakfast, lunch or dinner. Part nutritious, part delicious and the stuff of Parsi legend, we break an eedu on top of practically anything: tomatoes, spinach, potato straws, wafers (yes, wafer-par-eedu exists), fried bananas, you get the picture.
PAPETA-PAR-EEDU (Eggs on Potatoes)
Serves 4
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INGREDIENTS
3 eggs
4 large potatoes
2 onions
1 tomato
2 cloves garlic
1 green chili
1/2 teaspoon red chili powder
A pinch turmeric powder
Oil to fry – about 2 tablespoons
1 tablespoon chopped Coriander for garnish
1 tablespoon Chives for garnish
1 tablespoon white Vinegar
1/2 tsp sugar
Salt to taste
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INGREDIENTS
3 eggs
4 large potatoes
2 onions
1 tomato
2 cloves garlic
1 green chili
1/2 teaspoon red chili powder
A pinch turmeric powder
Oil to fry – about 2 tablespoons
1 tablespoon chopped Coriander for garnish
1 tablespoon Chives for garnish
1 tablespoon white Vinegar
1/2 tsp sugar
Salt to taste
METHOD
Finely chop up the onions, tomato and chili
Peel and grate the potatoes. Put the oil in a skillet and when hot, fry the onions and chili. When they turn pale brown add the garlic cloves after crushing them slightly. Saute lightly.
Add the turmeric powder and red chili powder to this mixture.
Squeeze out the extra liquid from the grated potatoes and then add the grated potatoes to the onions and let them fry till cooked properly. Add the chopped tomato, vinegar and sugar to this mixture. Add salt to taste.
Let it cook for around 5 minutes and then flatten it evenly in the skillet.
Meanwhile break and whisk the eggs till light and frothy ; pour immediately over the potato mixture. Cover and leave till it sets, typically 3-5 minutes.
Garnish with coriander/ parsley and chives, cut up into squares and serve hot
Peel and grate the potatoes. Put the oil in a skillet and when hot, fry the onions and chili. When they turn pale brown add the garlic cloves after crushing them slightly. Saute lightly.
Add the turmeric powder and red chili powder to this mixture.
Squeeze out the extra liquid from the grated potatoes and then add the grated potatoes to the onions and let them fry till cooked properly. Add the chopped tomato, vinegar and sugar to this mixture. Add salt to taste.
Let it cook for around 5 minutes and then flatten it evenly in the skillet.
Meanwhile break and whisk the eggs till light and frothy ; pour immediately over the potato mixture. Cover and leave till it sets, typically 3-5 minutes.
Garnish with coriander/ parsley and chives, cut up into squares and serve hot
You can have it by itself or with hot chapatis or as a sandwich filling! This is an extremely versatile dish!
Yum!! Parsi favourite : ‘Papeta-par-eedu’!
Do try and let me know how you enjoyed this Parsi delight!!
