Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, parsi lunch - tamatar par eedu. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Parsi lunch - Tamatar par Eedu is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Parsi lunch - Tamatar par Eedu is something which I have loved my whole life. They are nice 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 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 cook that.
The ingredients needed to make Parsi lunch - Tamatar par Eedu:
- Prepare ghee
- Make ready medium size onions finely chopped
- Get medium size tomatoes finely chopped
- Get ginger paste
- Make ready Garlic paste
- Prepare eggs
- Prepare chilli powder
- Prepare vinegar
- Prepare Salt
- Make ready garam masala
- Get (+/-) green chillies chopped
- Get chopped coriander leaves
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). Served with rotli and raw chopped onion on the side is my favorite way to enjoy this classic. It is a sweet and spicy dish with ginger, garlic and […] the Papeta par eda or tomato par eda (tomato on egg).
Instructions 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.
These are layered dishes especially the tomato par eda," says Zarin K […] Bheeda Par Eedu. 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. The eggs are poured raw sunny side up on top of spiced and cooked okra, before being baked into a dish that is sure to be an instant hit. "Wafer par Eedu" is a variation and is adapted from the classic Parsi preparation called "Sali ar Eedu" (Sali in Parsi means fried fine sticks of potato). This recipe can also accommodate tomatoes (well, if you prefer them in yours). Season your "Wafer par Eedu" with your favorite herbs and seasoning salt.
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