Kheema Par Eedu | How to make Kheema Par Eedu

1 review
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By Alok Verma
Created on 23rd Aug 2016
  • Kheema Par Eedu, How to make Kheema Par Eedu
Kheema Par Eeduby Alok Verma
  • Kheema Par Eedu | How to make Kheema Par Eedu (8 likes)

  • 1 review
    Rate It!
  • By Alok Verma
    Created on 23rd Aug 2016

About Kheema Par Eedu

Sinful, spicy and full of proteins, this Parsi classic certainly takes precedence over what you’re currently eating.

  • Prep Time15mins
  • Cook Time25mins
  • Serves3People
Kheema Par Eedu

Ingredients to make Kheema Par Eedu

  • 4 Eggs
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 2 tsp cumin powder
  • 3 tbsp ghee
  • 3 Green Chillies, seeded, halved
  • 2 Tomatoes, roughly chopped
  • 3 Onions, finely chopped
  • 200 gms Mutton Kheema (minced meat)
  • ½ tsp Ginger Garlic paste
  • 1 tbsp chopped coriander
  • 2 tbsp White Vinegar
  • 1 tsp white sugar
  • Salt, to taste

How to make Kheema Par Eedu

  1. Heat ghee in a large frying pan. Add the finely chopped onions and fry till light brown.
  2. Add mutton keema and sauté till brown.
  3. Add the rest of the ingredients, except eggs, to the pan and let it all cook until the mince is done, adding water if necessary.
  4. After the mince is properly cooked, make depressions in the pan and break an egg in each depression, sprinkle a little salt on each and cook for 2-3 minutes or until the eggs are half fried and still slightly runny.
  5. Serve hot with pav, roti or steamed rice.
My Tip: You can cook the eggs for 4-5 minutes if you don’t prefer runny eggs.

Reviews for Kheema Par Eedu (1)

Asha Sharma10 months ago
Classic parsi dish for sure