Tomato per eedu

By Rita Jamshed Kapadia 3 comments

Tomato and Eggs go  well together.  A parsi favorite anyday. Served with rotli and raw chopped onion on the side is my favorite way to enjoy this classic.

It is a sweet and spicy dish with ginger, garlic and  Indian spices.

Tomato per eedu Recipe 

INGREDIENTS         

  • 1 kg ripe tomatoes

  • 1 tsp. salt

Grind together

  • l/2 tsp. cumin seeds

  • 8 cloves garlic

  • 1 piece ginger

  • 4 green chilies

  • 9 dried red small chilies

  • 2 medium onions. Sliced fine

  • 4 tbsp. jaggery

  • 8 tbsp. ghee or oil

  • 4 eggs

  1. METHOD

    Skin the tomatoes and chop them finely. or liquidize them. Slice the onions finely and fry light brown.

  2. Add the ground Masala and salt and cook for a while, then the tomatoes till all ingredients are blended together.

  3. Add the jaggery and carry on cooking on a low fire till the juice is dry.

  4. Remove and place in an ovenproof dish or a pan with a cover.

  5. Separate the eggs and beat the whites well.

  6. Add the yolks and beat.

  7. Pour the eggs onto the tomatoes and place in preheated oven gas no 5 (400″F).

  8. OR keep the eggs whole and drop them on top of the tomato gravy, steam in a closed pan, till the egg white is cooked to your liking. I like the yolk runny 🙂

  9. When the eggs are firm to the touch, remove and serve with rotli.

This recipe is from our cookbook

Parsi Custards and Egg Dishes: Parsi Cuisine Kindle Edition

Rita Jamshed Kapadia

Many thanks for your visit today from author Rita Jamshed Kapadia. Rita's Mega Cookbook "Parsi Cuisine Manna of the 21st Century" and 11 cookbooks in the Parsi Cuisine Series are available on Amazon.com Buy the printed Paperback or read the eBook Worldwide. To order autographed cookbook, email Rita@ParsiCuisine.com If you have purchased and cooked a dish from any of her cookbooks, please leave a review/comment here or on Amazon.

3 Comments

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