Parsee Omelet

Just a bit of historical context, the Parsees were the Persians who moved to India.  So I think of this recipe as a little of both worlds.  “Pars” means “Persia”.

I have yet to make these, but I have a friend who has made them on numerous occasions and they are a feast for the taste buds.

1 lb. small zucchini
1 3/4 tsp. salt
5 tablespoons vegetable oil
1 large onion, peeled and finely chopped
1 large or 2 small potatoes, peeled and cut into 1/4 inch dice
1 – 3 fresh, hot green chillies, finely chopped
2 medium tomatoes, chopped
1 1/2 tsp, ground cumin seeds
1/8 – 1/4 tsp. cayenne pepper, optional
freshly ground black pepper
9 large eggs
3 tbsp. finely chopped fresh coriander (use parsley as a substitute)
1/4 tsp. baking soda

Trim and discard the ends of the zucchini. Grate the zucchini
coarsely.  Put the grated zucchini in a bowl.  Sprinkle 3/4 tsp. salt
over them and mix thoroughly.  Set aside for 30 minutes.  Squeeze all
the liquid out of the grated zucchini and then separate the strands so
they are no longer bunched up.

Heat 3 tbsp. oil in a non-stick frying pan over a medium flame.  When
hot, put in the onion.  Stir and fry for a minute.  Now put in the
potatoes and the green chillies.  Stir and fry for about 5 minutes or
until the potato pieces are about tender.  Add the zucchini, tomatoes,
cumin, the remaining 1 tsp. salt, cayenne, and a generous amount of
black pepper.  Stir and cook for 2-3 minutes or until the tomato
pieces are soft.  Set aside to cool.

Break the eggs into a bowl and beat well.  Empty the cooled vegetable
mixture into the beaten eggs and add the fresh green coriander.  Stir
to mix,  Sprinkle in the baking soda, making sure that it is lump-
free.  Mix again.

Wipe out the frying pan with a piece of paper towel.  Pour in the
remaining 2 tbsp. of oil and set to heat on a low flame.  When hot,
pour in the egg mixture.


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