SALI PER EEDA
Serves 4
        
         1 cup potato sticks (can) or parsi sali
         1 tsp salt
        
         Grind together:
         l/2 tsp cumin seed
         8 cloves garlic
         1 piece ginger
         4 green chilies
         1 dried red small chilies
        
         1 medium onion. sliced fine
         3 tbsp ghee or oil
         4 eggs
        
METHOD: 
Slice the onions finely and fry light brown.  Soak the potato sticks in 5 tsp of water ahead while frying onions.

Add the ground masala and salt and cook for a while, then the potatoes till the ingredients are blended together. Carry on cooking on a low fire till the potato sali is moist and hot.
        
Remove and place in an ovenproof dish. Separate the eggs and beat the whites well. Add the yolks and beat.

Pour the eggs onto the potatoes and place in preheated oven gas no 5 (400"F). When the eggs are firm to the touch, remove and serve with bread.