INGREDIENTS

INSTRUCTIONS

1/19    
The Parsis, a tiny ethnic group displaced in ancient times from  Persia
to India, have a distinctive cuisine.  Some years ago, Perviz  Parakh,
a member of the Parsi community in Melboume, published a  booklet
containing this recipe.  Finely chop 2 large onions and fry in 3
tablespoons of oil until  golden brown.  Add to the onions 1/2 teaspoon
ground cumin, 1  teaspoon chilli powder, 1/2 teaspoon of ground
turmeric and salt to  taste.  Stir to mix and continue to cook for a
few minutes.  Chop 1/2  kg of ripe tomatoes and 1 green chilli and
finely chop a bunch of  fresh coriander. Add them to the onion mixture
and cook until the  tomatoes are done and there is not too much juice
left in the pan.  Add 2 tablespoons brown vinegar and 6 teaspoons brown
sugar and cook  Transfer the tomato mixture to a lightly greased gratin
dish (or 6  individual gratin dishes).  Smooth the surface and make 12
hollows  with the back of a spoon.  Slide an egg into each hollow.
Bake the  dish in a preheated 180C oven for about 25 minutes or until
the egg  whites are set.  Makes 6 servings.  From "Raw Materials" by
Meryl Constance, Sydney Morning Herald,  Posted by Stephen Ceideberg;
February 18 1993.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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