The importance of being an egg...sali par eendu

Most people, when they hear that I am married to a Parsi, say that I must be eating a lot of dhansaak at home.
Actually the wife does make quite a few nice dishes including some Bengali dishes such as doi maach, rui kaalia, posto chicken and my grand mom’s chicken curry. But she does not make any Parsi dishes. Sali par eendu is an exception though. Simply translated it means egg (eendu) on potato straws (Sali). It is quite a tasty dish. Here’s is my take on how she makes it.
She saut├ęs some chopped tomatoes, coriander and chillies in oil. To this she adds saali which are ready made, very thin, deep fried potato slices (straws). Saali is available in local shops at Mumbai. And then she cracks an egg and pops it sunny side up on the Sali mix and sprinkles some salt on it. There, it’s ready!
I just ran this past the wife who says ‘that the small, but important challenge in making this seemingly easy recipe is to make sure that the egg is done to perfection and the Sali is not burnt in the process. But it is not that much of a challenge if you cover the pan.’
She also says that “par eendu is a very common process among Parsis who use it to make any pure vegetarian dish palatable. So you have bheeda (lady’s finger)/ tomato/ papeta (potato)/ wafer/ bhaaji (green leaf) par eendu.
Now you know why Bengalis and Parsis make such a good combination.