Parsi Style Eggs On Drumstick Flowers
|Drumstick flowers||100 Gram, washed|
|Shoestring potatoes/Sali||200 Gram|
|Red tomatoes||200 Gram, skinned, deseeded and finely chopped (Large Sized)|
|Red onions||200 Gram, finely chopped|
|Green chillies||8 , deseeded and finely chopped|
|Freshly chopped coriander||1⁄2 Cup (8 tbs)|
|Chopped fresh mint leaves||1 Tablespoon|
Cook the onions in a vessel along with half a cup of ghee. Allow to soften and add the drumstick flowers, finely chopped. When cooked, add the green chillies and tomatoes. When the tomatoes turn soft, add the potato shoestrings. Taste for salt. Sprinkle some over the mixture, cover the vessel and allow to simmer for 5-7 minutes.
Spread the mixture levelly in a big round aluminium thali. Make 8 holes in the mixture. Sprinkle the holes with 1 cup of water. Keep the thali on a low flame. Crack the eggs in the holes made in the mixture and sprinkle the eggs with a pinch of red chilli powder and fine salt. Cover and allow the eggs to become firm.
Do not allow them to harden and become like plastic.
Serve with rotis for breakfast, lunch or dinner.