The finished product, cooling in the pan and ready to serve. Photo by Maya Joshi
The finished product, cooling in the pan and ready to serve. Photo by Maya Joshi

How to make the simple Parsi dish Sali par Eedu

This Thanksgiving, add a little spice to the table with this simple dish full of foreign flavor.


Eggs (4)

Coriander/Cilantro (1 cup)

Seedless green chile (⅛ American chile)

Tomato (1)

Red Chilli powder (1 tsp)

Ginger Garlic paste (1 tbsp)

Garam Masala (1 tsp)

Turmeric powder (1 tsp)

Oil (2 tbsp)

Sali (250g, Potato Sticks can be substituted)

Water (a sprinkle)


Non-stick flat-bottomed frying pan with lid

Measuring spoons

Spatula and spoon

Fork and mixing bowl

Finely chop the coriander, tomato and green chile, and remove the seeds from the green chile. Measure out all your spices and oil, and heat the oil in your pan. Sauté the mixture of tomato, coriander, green chile, ginger garlic paste, turmeric powder, red chile powder and garam masala. Mix in the sali, and once combined flatten it with the spatula. Now it’s time to break the eggs! While the sali mixture cooks, whisk the eggs and spread them over the sali. Sprinkle a little bit of water on it, but be careful – don’t overdo it! Make sure the egg hasn’t pooled in one place and covers the entire mixture. Cover the pan and let the egg cook. You can add more salt, but the sali (or potato sticks) generally adds enough saltiness to the dish. Once the egg is cooked, the dish is ready to be eaten! Slice into pieces and enjoy with loved ones.

The music used is “Summer” from Royalty Free Music from Bensound.

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