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6 to 8
servingsEasy
Published 2016
Parsis have an infinite love for eggs. We eat eggs with most vegetables and in all shapes and forms. Here is a recipe, similar to thick tomato chutney, made in a style typically revering to the Parsi Cooking Trinity of Tikhu-Khatu-Mithu (Spicy-Sour-Sweet).
It is generally served as the second course followed by the Marghi na curry chawal (Chicken Curry and Vegetable Palau).
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