Sunday, 11 May 2014

Tabota par Eda – Eggs on Tomato

Tabota par Eda – Eggs on Tomato

(Parsi lingo: Edu = one egg / Eda = many eggs)

My Bawi genes have been urging me to post something typically 'Parsee' for quite a many days, hence decided to post the quintessential 'tabota par eda' for all of you. As i've mentioned earlier, eggs and Bawas go hand in hand. You can probably take meat out of a lion's mouth but try taking away eggs from a Bawa's home and heart and he's sure to growl, worse than a lion. :D


4 big onions, chopped fine
3-4 green chilies, chopped fine
10 big tomatoes, blanch in boiling water for 30-40 seconds, skin and chop roughly
1-2 teaspoons chili powder
½ teaspoon haldi/turmeric powder
1 teaspoon dhania-jeera/coriander-cumin powder
1 – 1 ¼ tablespoon ginger-garlic paste
¾ tablespoon Parsi Khambati Sambhar 
½ teaspoon garam masala powder
1 inch piece of cinnamon
Salt to taste
4-5 teaspoons sugar, or to taste
Oil, as needed
Handful coriander leaves, finely chopped
6 eggs


  1. Fry onions and chilies with cinnamon till onions are golden brown.
  2. Add the chili powder, turmeric powder, coriander-cumin powder, ginger-garlic paste, Parsee Khambati Sambhar masala, garam masala, salt and fry till oil separates.
  3. Add tomatoes and cook until oil separates and the tomatoes mixture thickens.
  4. Discard the cinnamon from the gravy. Add the chopped coriander leaves and give it a good stir.
  5. Add sugar to taste. (this sweet and sour taste added to the sharp spices is quite typical of certain Parsi dishes)
  6. Spread out the tomato mixture in a non-stick pan. 
  7. Once you spread the tomatoes, press the tomatoes at six places to make gentle dents.
  8. Carefully break one egg over each dent. Cover and cook till eggs are done to your liking (hard yolk or soft yolk).


    Chef’s Notes: 

  1. Alternately, you can also separate the whites from the yolks, beat the whites to semi-stiff consistency, add the yolks and beat again, layer that over the tomatoes and cook on low flame till the eggs set. This sets like a soft mousse over the tomato mixture.
  2. Please feel free to adjust the spices/green chilies and add more because not everyone likes a hint of sugar in their food.
  3. If you are staying in a place where Parsee spices and masalas aren't available to you please type Mangal Masala in your browser to order spices online and have them delivered to you doorstep. (Disclaimer: In no way am i affiliated or connected to the manufacturers of Mangal Masala. This information is provided only to assist viewers of this blog procure spices that aren't freely available to them) 
  4. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.

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