KHEEMA Per Edu Eggs on Mince.

The Parsi community is known for it's rich and traditional food. In Parsi Cuisine you will find a unique blend of spices, that makes the food very appetizing, nutritious and wholesome. Parsis are know for their food and humour. 
Fondly known as the BAWAS, the bawa community will e in full attenndance where there is food. Am going to share a few Parsi Recipes that you would generally get to feast on a daily basis at a Parsi home 

KHEEMA Per Edu Eggs on Mince.

FOR The Mince

INGREDIENTS:

Serves 4

• ½ kg mince, mutton or beef or chicken mince
• 2 large onions, sliced
• 1 tsp chilli powder
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp cumin seed
• 1 tsp salt
• 2 tomatoes, peeled and chopped very fine
• 1 tsp turmeric
• 1 tbspketchup,1 tbsp Worcester sauce
• 4 greeen chillies, slit
• 1/2 bunch coriander, 4 eggs

METHOD:

• Fry the sliced onions golden brown. 
• Add in all the spices except for the cummin seed. Cook gently for a while, 
• Then add the mince, stirring and mixing the masala.
• Add the chopped coriander, tomatoes,slit chillies and some ketchup .
• Cover and let it cook, for approx half an hour or till done. 
• Add cummin seed, a little sugar and worcester sauce.
• Serve with diced fried potatoes or cook the mince with diced potatoes and green peas.
• Once the mince is 3/4th done and very little gravy is remaining. Break eggs
• Garnish with Coriander Leaves.

I HAVE USED CHICKEN MINCE AS IT COOKS REALLY FAST.