Eggs on spiced potatoes

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

By Mridula Baljekar

Published 2017

  • About

The inspiration for this recipe, Sali Pur Eeda, comes from the wonderful culinary repertoire of the Parsis, a people who migrated to India centuries ago from their homeland in Persia. This is a healthier version of the original recipe as the potatoes are shallow-fried rather than deep-fried.

Ingredients

  • 700 g/lb potatoes
  • 60 ml/4

Method

  1. Peel the potatoes and slice them thinly. Cut the slices into strips about the size of thin French fries. Rinse, then dry with a cloth.

  2. In a non-stick pan with a lid, heat the oil over a medium heat and fry the onion and chillies for 5–7