A heavy spiced omelette , the Parsi pora is a Sunday breakfast favorite in Mumbai. For those who haven't heard, Parsis are Iranian descendants who settled in India centuries ago. They brought with them a beautiful interesting cuisine which has set a trend especially in Mumbai.
1 medium size onion
1 medium size tomato
2 tablespoons finely chopped coriander leaves
1 teaspoon ginger garlic paste
1 green chilly finely chopped
Chilly powder (Kashmiri chilly powder for better color)
Salt to taste
1- Beat the eggs well in a bowl until light and frothy. OPTIONAL: Add a dash of cold water/milk. Season with salt.
2- A tip from an old Parsi lady: With your fingers, mix and mash well ingredients NO. 2-10. Set it aside to rest for 15 mins.
3- Add it to the beaten eggs and mix well.
4- In a pan heat some oil/ghee and pour the mixture. Cover the pan with a lid and cook for 5 mins on each side until well cooked inside.
(Its ok if it breaks while flipping, the taste remains same :D )
5- Serve with butter smeared toasted bun/bread. Traditionally served with soft pav breads and sometimes even with fruit bun and jam!