Name: Parsi Omelette
Yield: Serves 4–6
Cuisine: Indian
Ingredients: 9 large eggs; 1½ teaspoons ground cumin seeds; freshly ground black pepper; 150 g/5½ oz potatoes, peeled and cut into 5mm/¼ inch dice; 1–3 fresh, hot green chillies, finely chopped; 1¾ teaspoons salt, or to taste; 5 tablespoons vegetable oil; 110 g/4 oz onions, peeled and finely chopped; 200 g/7 oz tomatoes, chopped; 3 tablespoons finely chopped fresh green coriander, or parsley may be substituted; ¼ teaspoon bicarbonate of soda; ⅛–¼ teaspoon cayenne pepper (optional); 450 g/1 lb courgettes

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

The Parsis who settled on India’s West coast, around the Bombay area, came originally from Persia more than a thousand years ago. Even though they have proudly retained their religion, Zoroastrianism, they have been unafraid to let their adopted country or, for that matter, British colonialists, influence them in their choice of dress, language and food. The Parsi culinary tradition is unique, borrowing freely as it does from Gujaratis, Maharashtrians and the English. But there is a Persian