For thirty-two years now, the same group of friends has been taking the same food to the same beach on the same Sunday in October. Children and new dishes have been added over the years, but the core menu remains untouchable. My contribution has always been Parsi omelets. Here by popular demand is the recipe for my mother’s version of pora, which started the whole thing. Other mothers have different versions, but the basics are the same. Some people add a bit of cubed boiled potato to the omelet mixture. The ginger-garlic paste and dhana jiru give you an authentic Parsi taste, but even if you leave them out, the omelets are completely satisfying.
To serve these poras, just plop each omelet on a plate, or put it in a pita pocket or on a chapati or whole wheat tortilla heated over a gas flame, or stick it between two pieces of buttered bread, white or whole wheat. Avocado is a good accompaniment, though not traditionally Parsi. Good tomato or mango chutney goes well served alongside.
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