Sunday, April 20, 2014



I have already blogged about Parsi scrambled egg - microwave way. Today, I am sharing a little elaborate method.

Scrambled Eggs Parsi style
4 eggs
1/2 tsp turmeric powder
1 tbsp. milk
1/2 tsp black pepper powder

1 small onion, chopped finely
1 small potato, peeled & chopped finely
1 small tomato, chopped finely
2-3 green chilies, minced (adjust per desired heat)
2 tbsp. minced cilantro
salt to taste

1 tbsp. butter
1/2 tsp cumin seeds

1. Heat butter in a saucepan or deep tawa/pan.
2. Add cumin seeds. As they splutter, add onion, potatoes and green chilies.
3. Sauté for few minutes and place a lid. Let it cook on low flame.
4. Meanwhile, whisk eggs, turmeric powder, black pepper powder, salt and milk. Set aside.
5. Once, potatoes are cooked, add tomatoes and cilantro. Add salt. [Remember salt is also added in eggs, so adjust accordingly]
6. When tomatoes are wilted, add egg mixture.
7. Keep stirring till eggs are scrambled and achieve the consistency of your liking. [The consistency could be that of semi-set custard or well done]
8. Serve with buttered toast, tomato ketchup & crispy shoestring potato sticks for a traditional Parsi touch.

1. You can make your own variation by adding ginger-garlic paste, garam masala etc.
2. Sometimes, Parsis even add dried Bombils/Bombay Ducks. While I personally don't like that flavor, for that authenticity, Anchovies can be added in tempering just like Italians do.

Print Page


LinkWithin Related Stories Widget for Blogs