Sali Par Indu/Eeda

25 Jun

I was so intrigued by the name of this dish. The name suggests eggs on french cut potatoes. This was something my dad taught me while growing up. The dish comes from a Parsi (a community in South Asia) background. The original recipe has like a paste of spices blended together but my dad’s twist is a better version for me.  This dish can be made indulgent or healthy by using more or less oil and will leave your taste buds wanting for more. Eggs and potatoes go so well together, so do try it.

All you need :

  1. 4 eggs
  2. 1 big onion sliced (if small 2 would be better)
  3. 1 big tomato sliced (adjust the quantity as per onions used)
  4. 1 big potato (sliced vertically like french fries)
  5. 1 tbsp ginger garlic paste (if you prefer you could use julienne of ginger and garlic)
  6. 1/2 tsp turmeric powder
  7. 1½  tsp chilli powder  (as preferred)
  8. 1  tbsp coriander powder
  9. ½ tsp cumin powder
  10. ½ tsp garam masala/curry powder
  11. 1 ½ tbsp oil
  12. Salt (as required)
  13. Chopped cilantro (for garnishing)

Ready, Set, Go:

  1. Heat a pan and add the oil. Saute the sliced onions till they become transparent.
  2. Add chopped ginger -garlic paste and saute for few seconds.
  3. Now add the chopped tomatoes and cook till they soften up a bit.
  4. Then add the sliced potato pieces and saute for 1-2 mins. Cover with a lid and cook for 2-3 mins.
  5. Add all the spices one by one starting with turmeric, coriander powder, cumin powder, chilli powder and lastly garam masala. Stir it well and cook until oil separates. Add salt and mix it well.
  6. Now spread the veggies evenly in the pan. Break each egg side by side on top of the spread of vegetable mixture. Try to spread the egg white as much as you can. Refer to the picture. Try to keep the egg yolks intact, they look more presentable, but do not fret if they break, it’s all going to get churned in the tummy!  Cover and cook for about 5-8 mins.
  7. Check if the entire eggs are cooked thoroughly. At this point the egg yolk should not be runny but hard.  If not done, cook for a few more minutes. The oil will also separate and come on top. Sprinkle chopped cilantro leaves on it. Serve hot with chapati, bread or roti.

6 Responses to “Sali Par Indu/Eeda”

  1. Shivangi Nadkarni June 26, 2012 at 5:24 am #

    Hi Poornima – great one! Had missed your earlier post…keep going 🙂

    • poohalicious June 27, 2012 at 2:08 pm #

      Thanks Shivangi Tai! Following yours closely too! 🙂

  2. mepunekar June 26, 2012 at 12:27 pm #

    how wonderful! love this recipe… will def try it soon!

    • poohalicious June 27, 2012 at 2:09 pm #

      Thanks Sayali. Yeah, its quick easy and tasty! 🙂

  3. geets_84 July 27, 2012 at 11:50 am #

    I tried this and everyone in my family..even my little one…loved it!!! It was yummmmm!!
    Thanks Pooh for the wonderful receipe! Please keep posting often!

    • poohalicious July 28, 2012 at 6:33 pm #

      Awesome! I am so happy! 😀 I will keep posting! This is so encouraging! Thanks Geetu!

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