Papeta par Eeda | Parsi style Potatoes and eggs | How to make Parsi style Eggs and potatoes
Papeta par Eeda | Parsi style Potatoes and eggs | How to make Parsi style Eggs and potatoes is a traditional, easy to make recipe from Parsi cuisine, of making eggs on the bed of sliced potatoes with onion, tomatoes and some basic spices.
Servings 2
Ingredients
- Oil 2 tbsp
- Eggs 4
- 2 small potatoes thinly sliced
- Onions finely chopped 2
- Green chillies chopped 2
- Tomatoes grated 2
- Turmeric powder/ haldi 1/2 tsp
- Red chilli powder 1 tbsp
- Coriander powder 1 tsp
- Salt to taste
- Coriander leaves handful
Instructions
- In a non stick frying pan, add the oil. Once it's hot lay thinly sliced potato pieces all over the pan covering the entire base.
- Next add chopped onions and saute it. Add salt to this, cover and cook on slow flame.
- After a while add the masalas and saute well. And turn the potatoes upside down.
- Mix gently and add the grated tomatoes, cover and continue cooking on slow flame.
- Meanwhile beat the eggs and add salt and red chilli powder.
- Once the tomatoes and masala is cooked add the beaten eggs. Sprinkle chopped coriander and cook further. Again cover it and let it cook on slow flame.
- Now to turn this upside down again to cook on both sides. I many times cut it into half and then turn it. Cover with lid to cook further.
- Once the eggs have cooked well and they have fluffed up, remove this from fire.
- Garnish with chopped coriander and serve hot with chapati/Roti, or paratha.
Notes
Take your time to fry the potatoes and onions on the low flame as they are the base of this dish.
You may reduce the quantity of chillies if you prefer but I think it goes really well with sweetness of onions and potatoes.
You can eat this with chapti/roti, pav or bread rolls or even with flaky parathas.