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.
Serving size: Complete recipe
Calories 2259 Calories from Fat 1130
% Daily Value*
Total Fat 126 g193.7%
Saturated Fat 42.9 g214.6%
Trans Fat 0 g
Cholesterol 1732 mg577.3%
Sodium 1312.8 mg54.7%
Total Carbohydrates 201 g66.9%
Dietary Fiber 58.7 g234.8%
Sugars 32.3 g
Protein 85 g169.6%
Vitamin A 120.8% Vitamin C 432.7%
Calcium 32.8% Iron 80.1%
*Based on a 2000 Calorie diet