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Chorizo par eedu

Chorizo par eedu, my tribute to Wendell Rodricks, acclaimed couturier, writer, activist, foodie. Rest in peace Wendell. Will miss you

Posting the recipe as given by Wendell. It’s sinfully delicious. ……. 

Goan Chorizo Chilli Fry with Eggs

This is my version of an old Goan favourite blending Goa with a Parsi favorite Par Eedu. So I call this my Chorizo par eedu. 🤣

In a heated pan, fry one link chopped sausage (Crasto’s opposite St Inez Panjim, has the best sausages. Ask for the fresh version that should be refrigerated and lasts for 6 months).  When the sausages melt the fat, add the onions and green chilli. Sauté for about 5 minutes. Then add the tomato, a cup of water and a handful of soaked masoor dal. Simmer till the Dal disappears (can take 15 to 20 minutes). The Dal is the secret to make the chilli fry less oily and more creamy. Add a cupful of white pumpkin (doodhi/lokhi) cut in cubes. Another trick. Most people use potatoes. White pumpkin makes the dish lighter and less carb heavy. Add a little salt as per taste. Cook for a further five minutes on high heat. When hot transfer to a Pyrex dish. Break six to eight gaunti village eggs over the sausage, drizzle with salt pepper and put into a hot oven for 3 minutes.

Serve immediately. Enjoy.


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