Recipes: 3 delicious ways to make eggs

Enjoyed the Akuri and Parsi Pora recipes? Here are some more easy-to-make egg recipes from the Parsi kitchen.

The egg is an interesting and versatile food that can be clubbed both with veggies and meat alike. 

Here are some more yummy Parsi-style recipes for you:

Papeta Par Eeda (Potatoes with egg)

Ingredients

• 6 eggs well-beaten
• 250 gms potatoes peeled and finely sliced
• 100 gms onions finely sliced
• 1 clove garlic well crushed
• 2 tbsp coriander leaves
• ½ tsp crushed jeera
• ½ tsp haldi
• Pinch of chilli powder
• 2 tbsp oil or ghee
• Salt to taste

Method

• In a frying pan, heat oil or ghee.
• Brown the onions well.
• Add all other ingredients except eggs.
• Lower heat and add a little water.
• Cover the pan and cook till potatoes are done and dry. This will take about 10 minutes.
• Spread out the mixture evenly in the pan.
• Evenly pour out the beaten eggs all over the potato mixture.
• Cover the pan and cook over very gentle heat, till egg layer is set.
• Sprinkle chopped coriander leaves.
• Serve immediately with chapatis or bread.

Tip: To make Bheeda Par Eeda (Bhindi with egg) -- another popular Parsi recipe -- all you have to do is replace the potatoes with okra (bhindi) and garnish with lemon juice and coriander.

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Kolmi Bharelo Poro (Prawns stuffed omlette)

Ingredients

• 2 cups prawns washed, cleaned and deveined
• 2 medium onions finely chopped
• 2 large cloves garlic
• 1/2 inch ginger crushed or grated
• 2 large tomatoes, chopped
• 1 tsp tamarind extract or pulp
• 1 tsp jaggery or sugar
• 2 tabs coriander Leaves chopped
• 1 green chilli
• 8 eggs well beaten
• 1/2 tsp chilli powder
• 1/2 tsp haldi powder
• Salt to taste
• Ghee or butter for frying

Method

• Rub prawns with salt, turmeric, chilli powder and marinate for about one hour in the refrigerator.
• Make a fine paste of green chilly, garlic and ginger.
• In a large frying pan add some ghee or butter and fry onions till golden.
• Add all ingredients except eggs cover the pan and cook over gentle heat, till prawns are done and the mixture is thick.
• In another pan, melt 1 tbsp ghee and pour 1/4th of the beaten egg and cook till egg is almost set.
• Put 1/4th of the prawn mixture on one half of the omlette.
• Fold the other half and slide it onto a plate.
• Repeat for the remaining batter similarly.
• Serve with fresh green salad, chapatis or a crusty French bread.

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Tameta Par Eeda (Eggs with tomatoes)

Serves: Four

Ingredients

• 6 large tomatoes chopped
• 6 eggs
• 1 cup chopped onions
• 1/4 tsp jeera powder
• 1 tsp chilli powder
• 1/2 tsp coriander powder
• 1 green chilli chopped fine
• 2 tbsp oil
• 1 clove garlic chopped
• Salt and pepper to taste
• 1 tbsp coriander leaves chopped finely
• 1 tbsp vinegar
• 4 to 6 tsp sugar

Method

• In a frying pan, heat the oil.
• Add the onions and fry till golden brown.
• Add the powdered masala and stir well.
• Allow the mixture to cook for a few minutes.
• Add the tomatoes and mix well.
• Keep stirring and cook till almost dry.
• Add sugar and vinegar and check for sourness.
• Cook by stirring till the tomatoes are pulpy.
• Remove from fire and set aside till needed.
• Grease a flat pie dish with oil.
• Spread the tomato mixture in the dish.
• With the back of a spoon make six hollows in the tomato so that you can accommodate the eggs.
• Break an egg in each hollow.
• Place the pie-dish on a low fire.
• Cover pan and cook till eggs are set.
• Remove from the fire and garnish with chopped coriander leaves or parsley.
• Spoon out the mixture along with the poached egg onto a plate.
• Serve hot with chutney or ketchup.

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