Parsi Eggs

The Parsi community of India are descendants of the Persian settlers from the 8th-10th Century. Their dwindling community can still be found all over India, and particularly in Mumbai. Their cuisine is notably different from standard Indian cookery, taking influences from Iran and the Middle East. There are a scattering of excellent Parsi cafes and restaurants in Mumbai, one such place served Parsi eggs. Soft, spicy eggs, scrambled with fresh vegetables and herbs along with spices. The results are mind-blowing! This recipe is fairly close to the eggs I ate, but omits the minced lamb which they used. You can add 1/2 cup of minced lamb to this recipe (just after frying the onion) – it’s amazing just how good it tastes! That said, without the meat is every bit as tasty perfect for breakfast or a lunch snack. Give this a try.

SERVES 2

INGREDIENTS:
1 tablespoon ghee or butter
1 teaspoon cumin seeds
4 fresh curry leaves
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 spring onions (chopped)
1 garlic clove (finely chopped)
2 teaspoons fresh ginger (grated)
1 small hot red chilli (finely chopped (seeds in or out, you decide)
1/4 teaspoon ground turmeric
1/2 teaspoon chilli powder
1 tomato (chopped)
2 tablespoons fresh fenugreek (chopped) (optional)
6 eggs (beaten)
2 tablespoons fresh coriander (chopped)
1 lime (cut into wedges)

DIRECTIONS:
In a medium pan, heat the ghee until just hot. Add the cumin seeds, curry leaves, pepper and salt and stir for 30 seconds before adding the onion. Stir fry for 1-2 minutes then add the garlic, ginger and fresh chilli. Stir for 1-2 minutes then add the turmeric, chilli powder and stir once or twice before adding the tomato and fenugreek (if using). Let this cook for 1 minute then pour in the eggs. Stir continuously for 2-3 minutes or until the eggs are just cooked through and still creamy. Remove from the heat, stir in the coriander and serve.

SERVING:
Serve with Indian breads such as roti, paratha or naan, alongside some fresh lime wedges to squeeze over.

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