Tamota Par Eedu

The peace, tranquillity and oneness with Ahura Mazda that we experience when we gaze upon an atash is an inexplicable feeling. The silhouette of the aesthetic Afarganyu with the warm burning pile of sukhad topped by the glory of our very alive and sacred Atash is a special image in our hearts and minds.

We at Parsi Khabar wish to bring you an opportunity to replicate this feeling on a small scale with our custom hand made porcelain glazed tea light holders bearing the Afarganiu and Atash. A candle inside the holder lights up the translucent design on the surface resulting in an intensely heartwarming image. Bring one into your personal spaces and enjoy the effect that light has on your senses. You’ll see the Atash come alive in your own homes.

Baked eggs on tomato makes a substantial and decorative first course to a meal.


  • ½ kg (18 oz) tomatoes,
    1 onion, finely sliced,
    1 onion, finely chopped,
    2 cloves garlic ( ¼ teaspoon),
    ½ cm ( ¼ inch) piece fresh ginger root,
    1 teaspoon turmeric powder,
    ½ teaspoon chilli powder,
    1 tablespoon finely chopped fresh coriander,
    ½ teaspoon salt,
    1 dessertspoon vinegar,
    1 dessertspoon sugar,
    4 eggs,
    2 tablespoons vegetable oil
  • Method
    1 Boil tomatoes in 2 cups water a few minutes till tomatoes are slightly soft.

    2 Remove tomatoes, cool then peel and chop roughly.

    3 In a frying pan, heat the oil, then fry 1 finely sliced onion in it till golden.

    4 Grind garlic and ginger to a paste, add to fried onion and cook 2 minutes.

    5 Add turmeric powder, chilli powder, coriander and chopped onion and blend well. Cook 2 minutes.

    6 Add tomato pulp and salt and cook, uncovered, till mixture is almost dry.

    7 Add vinegar and sugar and continue cooking till liquid has almost evaporated.

    8 Put tomato mixture into a pie plate and with the back of a spoon make 4 evenly spaced out hollows in the mixture.

    9 Break an egg into each hollow, place in medium hot oven and bake till eggs are set.

    Serves 4

    Recipe by Jeroo Mehta published in the Mumbai Mirror