Sunday, 15 July 2018

Kheema per edu nay sali

Kheema Per Edu nay Sali

Kheemo Sali is a typical brunch meal in many Parsi families. Served with fried eggs and either crisp bread or fresh warm rotli, this is a favourite for many. Putting it together here I have served it individually unlike the norm of serving everything we cook family style. 

A bowl of kheema, sali topped with a fried egg. Delicious!

Serves 6

¾ kg/750gms/ 1/1/2 lbs minced meat of lamb,goat or beef
2 tbsp oil
3 medium onions finely chopped, fried to a golden brown
1 ½ tsp finely chopped ginger
1 ½ tsp finely chopped garlic
1 tsp salt
1 ½ tsp chillie powder
1 ½ tsp ground cumin powder
2 finely chopped green chillies
1/2 tsp turmeric powder
1 cinnamon stick
2 cardamom pods
6 black pepper corns
6 cloves
2 medium sized tomatoes, pureed/crushed
1 ½ tbsp vinegar + 3 tbsp sugar 
A handful of freshly chopped corriander

Heat oil in a pan and fry onions till golden brown. Add in the ginger, garlic, chillies, cumin and turmeric. Add the minced meat and sauté 10 minutes. Now add 1 cup of water and cook till the mince is cooked.

If you like it the #ParsiFood way add the vinegar and sugar. ( do not pick just one or the other ) Add the corriander at this time if using. Cover and cook for another 10 minutes and serve topped with fried eggs and Sali.

6 eggs at room temperature, fried to your preference

A packet of Potato Straws ~ Sali, slightly warmed in the oven

Serve with warm rotlis.


If you do not have access to sali, add a potato that has been diced. You can also add half a cup of shelled peas. 

The consistency of the finished dish needs to be free of any gravy and yet very moist. The term used in Gujrati for this stage of cooking is Lachka jayvu/soft paste like.

For more Parsi Food and its origins click for my cookbook The Art of Parsi Cooking; reviving an ancient cuisine.

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