Saturday, 20 October 2012

Salli Par Eendu: With Love from Parsis

My crazy bawi! How I miss her since her last blink-and-you-miss-it visit from New Zealand last week. She was here to visit her sick grandmother and I was (right there!) with her, all the time I could spare from classes and tests (why?! why?! why?!)... the only thing we managed to cook together in this entire trip.. due spending large amounts of time at the hospital, a non-functional kitchen (where we had to even borrow cooking oil!) and her very short trip with long list of things she HAD to eat (Noorani's included!) was our favourite simple one-dish meal Salli Par Eendu (eggs on potato sticks).

This is a Parsi-style omlette is simple to cook, tasty and a great filler (passes all criteria I would have for dishes to make when I need comfort food!) Of course we devoured it so fast that I did not manage to (ok..ok... did not bother to as I was too busy eating it) click pictures but the next time I make it I will surely put up pictures!

Salli Par Eendu

Ingredients (for 2- 3 people)

50 gms potato salli (for every 3 eggs) - salli is thin fried potato sticks available at any stores that keeps farsan
1 tbsp oil
1 tomato sliced in thin round slices
1 green chilly finely chopped
10-15 leaves of corriander finely chopped
3 eggs
salt to taste

Method

In a non-stick deep pan (used for shallow frying) heat some oil and layer the salli across the pan. Sprinkle some water across the pan (about 1/4th of a cup across the pan). Then, layer the tomato slices on the salli and cover and steam the salli and tomatoes for about 5 minutes till the salli and tomatoes soften.

While the salli is steaming, break the eggs in a bowl, add the green chillies and the salt and beat it till it gets a little fluffy. Once the salli and tomato are steamed, pour the egg mixture around the pan so  that it forms an even layer around the salli. Garnish with the chopped corriander on top and cover and cook till the eggs are done. This takes about 3-4 minutes when covered.

Delicious salli par eendu is ready to be served hot!