Kheema per eedu
Kheema per eedu, from above
Non vegMumbai

Kheema per eedu

Spiced mutton mince with eggs set on top and salli on the side. The Parsi weekend brunch.

45 minTime
28 gProtein each
mediumSpice
The brunch pan1 chapter · 1 min read

Make it your way

Grandma's wayThe Parsi weekend version.
The original
417kcalsame
28 gproteinsame
3 gfibresame
45minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Minced mutton (goat mince, ground goat)400 g mutton kheema
Onion2 large, chopped
Tomato2 medium, chopped
Ginger garlic paste1½ tbsp
Green chilli2, chopped
Turmeric (ground turmeric)½ tsp
Red chilli powder (indian red chili powder)1¼ tsp
Garam masala1 tsp
Cooking oil (vegetable oil)2 tbsp
Egg4
Sallia handful salli, to serve
Coriander leaves (cilantro)a handful
Mint leavesa few
Saltto taste
Water½ cup

Method

5 steps
  1. 1Heat oil and cook onions until golden, then add ginger garlic paste and chilli.
  2. 2Add the kheema and cook on high, breaking up lumps, until it browns.
  3. 3Add tomatoes, spice powders and salt, then water. Cover and simmer until the kheema is tender and dry, 15 minutes.
  4. 4Stir in garam masala, coriander and mint. Make four wells, crack in the eggs, cover and cook until whites set.
  5. 5Serve with salli on top and pav on the side.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Kheema per eedu: a bread or rice, a side, something to drink and something sweet.

Bread or rice Parsi brown rice40 min
Bread or rice Methi thepla40 min
On the side Aloo gobi35 min
On the side Coconut chutney10 min
To drink Kala khatta sharbat3 min
Something sweet Ravo25 min
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