Eedu– or what we call EGG or ANDA is an intrinsic part of Parsi life. And it’s not restricted to breakfast. In fact, it’s not even restricted to food! Because a Parsi will not only add an egg to almost any dish he or she makes, a Parsi will also break an egg at every auspicious occasion .
Though is my Favorite too , I can have in any form in any time of day or night . Egg forms a part of Soul food . If You are in Mumbai , ANY IRANI FOOD OR PLACE WHERE THEY SERVE PARSI FOOD , MUST TRY … IT SHOULD HAVE SUNNY SIDE OF THE EGG ON THE TOP , THEN ITS AUTHENTIC “sali par eedu”
- Half kilo Potatoes
- 2 Eggs
- Salt to taste; red chilly powder; pepper
- 1 tbsp ginger-garlic paste
- Coriander chopped
- 2 tbsp oil
Cut the potatoes into thick chips and soak in water; in a non-stick frying pan heat the oil and add ginger-garlic paste and fry for 2 minutes.
Add potatoes and salt, red chilly powder and pepper. Fry all ingredients for 4 minutes and add one cup water. Cook till water dries and potatoes are cooked. Then flatten the potatoes in the pan.
Beat the white of the eggs till fluffy, add the yolks and then spread both on the potatoes. Garnish with chopped coriander and cover the dish with a lid and cook for 5 minutes till the egg is stiff.
Cut into pieces and serve hot with bread or Rumali Roti or NAAN .