Hello friends,
My experience of making bhinda per eedu dates back to my early marriage days when I just knew just a few dishes to cook. And this dish was a life saver.
Okra or lady's finger (Bhindi) have to be first well cooked and before serving the dish, the okra is topped with a well-beaten layer of eggs and a lavish bhabraving (sprinkle) of pepper and coriander leaves.
Bhinda per eedu is the best way to get your family to relish vegetables and enjoy the protein of eggs. We bawas love eggs at any meal.
Note the ingredients and get those eggs cracking.
Ingredients
250 gms Okra ( bhindi)
3 Eggs ( beaten)
1 Tomato (chopped)
1 Onion (chopped)
1/2 tsp ginger garlic paste
1/2 tsp Black Pepper
1 tsp red chilly powder
1/2 tsp garam masala
A dash of lime
Few coriander leaves
Salt (to taste)
Method
1. In a frying pan, add the oil, chopped onion and saute till brown.
2. Add ginger garlic and saute further till the raw aroma is gone.
3. Add the chopped okra and stir up for two minutes.
4. Now add dry masalas and cook well. Add the chopped tomatoes and continue cooking.
5. Add salt and lime juice at this stage. Cook the orkra till soft and is cooked.
6. Now beat the eggs with salt and pepper.
7. Use the back of your spoon to even out the cooked okra in the oiled pan, so that you have a flat base for the egg layering. Reduce the flame to low.
8. Spread a layer of the seasoned eggs over the okra mixture in the pan.
9. Cover the pan with a lid and let the eggs cook on a low flame for about 10 minutes, till they are done.
10. Garnish with coriander leaves.
11. Serve it hot with roti ketchup and saali on the side.
Note
1. Sometimes you can crack a whole sunny-side-up egg over the bhindi to create a more wholesome meal.
2. Cook the eggs on a low flame so that the okra doesn’t burn at the bottom of the pan. But trust me, sometimes a crispy layer of orka at the bottom tastes very yummy.
3. You can even bake the egg layering procedure in an oven.
My experience of making bhinda per eedu dates back to my early marriage days when I just knew just a few dishes to cook. And this dish was a life saver.
Okra or lady's finger (Bhindi) have to be first well cooked and before serving the dish, the okra is topped with a well-beaten layer of eggs and a lavish bhabraving (sprinkle) of pepper and coriander leaves.
Bhinda per eedu is the best way to get your family to relish vegetables and enjoy the protein of eggs. We bawas love eggs at any meal.
Note the ingredients and get those eggs cracking.
Ingredients
250 gms Okra ( bhindi)
3 Eggs ( beaten)
1 Tomato (chopped)
1 Onion (chopped)
1/2 tsp ginger garlic paste
1/2 tsp Black Pepper
1 tsp red chilly powder
1/2 tsp garam masala
A dash of lime
Few coriander leaves
Salt (to taste)
Method
1. In a frying pan, add the oil, chopped onion and saute till brown.
2. Add ginger garlic and saute further till the raw aroma is gone.
3. Add the chopped okra and stir up for two minutes.
4. Now add dry masalas and cook well. Add the chopped tomatoes and continue cooking.
5. Add salt and lime juice at this stage. Cook the orkra till soft and is cooked.
6. Now beat the eggs with salt and pepper.
7. Use the back of your spoon to even out the cooked okra in the oiled pan, so that you have a flat base for the egg layering. Reduce the flame to low.
8. Spread a layer of the seasoned eggs over the okra mixture in the pan.
9. Cover the pan with a lid and let the eggs cook on a low flame for about 10 minutes, till they are done.
10. Garnish with coriander leaves.
11. Serve it hot with roti ketchup and saali on the side.
Note
1. Sometimes you can crack a whole sunny-side-up egg over the bhindi to create a more wholesome meal.
2. Cook the eggs on a low flame so that the okra doesn’t burn at the bottom of the pan. But trust me, sometimes a crispy layer of orka at the bottom tastes very yummy.
3. You can even bake the egg layering procedure in an oven.
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