This dish, inspired by a traditional recipe from the Parsis (a group of Zoroastrians from Persia who settled in India sometime between the 8th and 10th centuries), is possibly one of the most fragrant and vivid casseroles you’ll ever see. It starts with a highly spiced tomato sauce flavored with mint, green chiles and ginger. The sauce is then poured over a layer of sliced cooked fingerling potatoes and baked. At the end of the cooking time, wells are made in the sauce and eggs cracked into them to finish baking. The result is a tomato-rich casserole with runny yolk over each pungent bite. Serve it for dinner or for brunch.
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Serving Size: 1 serving (281g) | ||
Recipe Makes: 6 servings | ||
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Calories: 215 | ||
Calories from Fat: 74 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 164.3mg | 6 % | |
Potassium 764.9mg | 20 % | |
Total Carbohydrate 29.7g | 9 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 26.3g | ||
Protein 7.1g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 215
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