Bheeda per eedu
Bheeda per eedu, from above
Non vegEggMumbai

Bheeda per eedu

Crisp fried okra with eggs set on top. The Parsi trick that makes bhindi a main course.

30 minTime
9 gProtein each
mediumSpice
Okra, then eggs1 chapter · 1 min read

Make it your way

Grandma's wayThe Parsi home original.
The original
203kcalsame
9 gproteinsame
4 gfibresame
30minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Okra (lady's finger)400 g, thinly sliced
Onion1 large, sliced
Green chilli2, chopped
Garlic4 cloves, chopped
Turmeric (ground turmeric)¼ tsp
Red chilli powder (indian red chili powder)¾ tsp
Cumin powder (ground cumin)½ tsp
Cooking oil (vegetable oil)2½ tbsp
Egg4
Coriander leaves (cilantro)a handful
Saltto taste

Method

4 steps
  1. 1Wash and dry the okra completely before slicing.
  2. 2Fry the okra in oil on medium high, uncovered, until edges crisp. Push aside and cook onion, garlic and chilli until soft.
  3. 3Add spice powders and salt and toss together. Spread flat.
  4. 4Crack the eggs on top, season, cover and cook on low until whites set. Finish with coriander.
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 Bheeda 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 Bengali aloo dum40 min
To drink Kala khatta sharbat3 min
Something sweet Ravo25 min
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