Eggs and Potato straws
I love collecting recipes from dear friends and my recipe book is filled with many such treasures. I love eggs and this delightful Parsi dish has become one of the mainstays in my food repertoire. I am really glad I invited Piroja and Darius to tea one afternoon.
This give me the opportunity to use my tea trolley and my silver service. I could also use my tea cups and tea cosy and serve up dainty cucumber sandwiches and biscuits. But above all, it also introduced me to salli per eeda.
Piroja brought along a packet of potato crisps or salli as they are called and as we sat down to tea, explained how they were to be used with eggs. Salli per eeda as they are called in Gujerati are great for breakfast but can also serve as a substantial snack or light meal .
As we munched the sandwiches, Piroja explained how the eggs were made. This Parsi recipe has now become a staple of my household especially on wet, mornings when just plain eggs on toast won’t do.
The Parsis are a non indigenous people who came to our shores a thousand years or more? earlier to escape persecution by the Muslim expansion into Iran. I, for one, am happy that they came here as they have adopted our spices to make a unique cuisine that is tasty and easy to make.