Papeta par Ida

There are days that seem to never end. Today was one of those days. It become excruciatingly so when I realized that I had put it off too long and I really did need to buy Medha some new pants. She's been going around looking like a tangewali. When used to describe someone who has nothing to do with a horse, it means that their trousers or pants are too short. At least, that's how it's used in my family! While we waited for her Science Project pictures to be printed out, we went to the Kohl's next door to remedy this terrible oversight on my part. In less than a half hour, armed with several fleece pants that she needed and matching jackets that she didn't need, we joined the line at the cashier. One woman was being served, next in line was a woman and her daughter and then us. 10 minutes and our status hadn't changed. It was the same story in the other lines else I would have jockeyed to another cashier. Another 10 minutes and Medha couldn't bear it anymore.

Let's go, Mumma! I don't care if my pants are short! I have enough for this week. Maybe we can do this another time.

Ah! I have raised her well! I threw the clothes down and walked out of there, hand in hand with my daughter. Both of us feeling immensely relieved! How do they do it?! I mean on a weekday, a schoolnight? How do they shop for teeny tiny stuff that no-one needs? Stuff that will be put away in a drawer or returned? Just because it's on sale?!

We were so hungry that we stopped to eat some overly processed but delicious and juicy kosher hot dogs at Sam's, picked up our photographs and came home! What I really wanted to eat was papeta par ida - eggs over potatoes - but there was none leftover from the batch I had made on Sunday.

Papeta par ida, also pateta par ida, is a Parsi dish that is quite like a fritata - spicy potatoes that have been doused with well-beaten eggs. I've had this for breakfast, brunch and lunch at a Parsi friend's home so I am not entirely sure when this is served. We usually make a brunch out of it as it is very filling and rather satisfying! A Parsi friend of mine had once told me that my papeta par ida was as good as her mother's!

Papeta par ida

Eggs over spicy potatoes

• 4-5 medium red potatoes, diced into 1 inch pieces
• 2-3 tbsp oil
• 1/2 tsp mustard seeds
• pinch asafetida
• 2 small Thai chillies, chopped into two pieces each OR 3-4 long finger hot chillies, chopped into 1 inch long pieces
• 6-7 kadipatta leaves
• 1/4 tsp turmeric powder
• 1 tbsp grated ginger (optional)
• salt to taste
• 1/4 cup finely chopped cilantro
• 3 whole eggs and 3 additional egg whites

1. Heat the oil in a saucepan.
2. Add mustard seeds and when they pop add asafetida, followed by the chillies, kadipatta, turmeric powder.
3. Then add the diced potatoes and some water, if you decide to use less oil.
4. If you are using ginger, add that too. Followed by salt.
5. Cover and cook on a medium flame until the potatoes are done.
6. Sprinkle the chopped cilantro all over the potatoes. Mix it in if you wish. I like to leave it on top.
7. Add salt to the eggs and beat till they are nice and fluffy and pour into the saucepan.
8. Cover for a few minutes to allow the top layer to cook.
9. When the eggs have set, your papeta par ida is ready to be served!
10. Serve with toast, plain parothas or naan.
    

Notes:

• Take as many potatoes as you will need to make a nice layer of potatoes in your pan. I usually take one extra potato cos I lose about as much while they are cooking. Like so:
  
• If you would rather use 6 whole eggs that really is up to you. I usually take one whole egg and one egg white per person - yes, Anita, that extra yolk goes down the drain.
• The other famous version of this Parsi dish is bhida par ida or bhida par idu. Eggs over spicy okra which is also very addictive.

We usually cut this up into quarters, with one quarter reserved for the hungry little girl as a quick healthy after-school snack.