Masala Egg Polo (Spiced Parsi Omelet)
A traditional Parsi egg dish, this Masala Polo is a thick, savory omelet enriched with the unique umami flavor of roasted dried Bombay duck (bumla). The recipe combines fluffy beaten eggs with tender morsels of fried potato, aromatic ginger-garlic paste, and fresh herbs for a deeply satisfying meal. Crisp on the outside and soft within, it offers a delightful textural contrast and a burst of coastal Indian spice in every bite.
Ingredients
- 4 tablespoons Ghee (Originally '1 Sher' (approx 450g) for deep frying. Reduced to 4 tablespoons for modern shallow frying.)
- 1 teaspoon Onion (Finely chopped. Use a heaping teaspoon.)
- 1 teaspoon Potato (Finely chopped into small cubes. Use a heaping teaspoon.)
- 1 tablespoon Fresh coriander leaves (Chopped. Originally 'leaves of 2-3 bunches/sprigs'.)
- 2 whole Green chilies (Large size, finely chopped or crushed.)
- 1/2 teaspoon Ginger paste (Originally '0.25 tola'.)
- 1/2 teaspoon Garlic paste (Originally '5 val'.)
- 1 teaspoon Salt (Level teaspoon.)
- 1/4 teaspoon Black pepper (Ground.)
- 1/4 teaspoon Turmeric powder
- 1 piece Dried Bombay Duck (Bumla) (Dried fish. Roasted, deboned, and shredded finely.)
- 3 whole Eggs
- 1 teaspoon Sugar (Optional. Add only if a sweet-savory polo is preferred.)
Instructions
- 1Peel and finely chop the onion and potato. Wash the coriander leaves and green chilies, dry them, and chop finely (or crush the chilies). Peel and crush the ginger and garlic into a paste. Roast the dried Bombay duck (bumla) over an open flame or in a dry pan until crisp, remove the bones, and shred the flesh into fine fibers.
- 2Heat a small amount of ghee (about 1 teaspoon) in a pan and fry the chopped potatoes until they are half-cooked and slightly golden.
- 3In a large bowl or soup plate, break the eggs. Add the salt and beat vigorously with a fork until the mixture is thin and well-aerated. Add the fried potatoes, chopped onion, coriander, chilies, ginger paste, garlic paste, black pepper, turmeric, and the shredded Bombay duck. Mix everything thoroughly. (If you prefer a sweet polo, add the optional sugar at this stage).
- 4Heat the remaining ghee in a kadhai (wok) or non-stick skillet over medium heat. When the ghee is very hot and begins to smoke slightly, pour in the egg mixture. Let it cook undisturbed until the bottom layer is red/golden brown. Carefully flip the polo using two spatulas to support it and prevent hot ghee from splashing. Cook the other side until golden brown. Remove from the pan and serve hot.