Bhinda Par Eeda (Eggs on Okra)
A classic Parsi specialty where tender, fried okra and caramelized onions form a savory, spiced bed for gently steamed eggs. This traditional "Bhinda Par Eeda" recipe creates a delightful textural contrast between the crispy, golden vegetables and the soft, rich yolks. Originally described as a feast dish for large gatherings, this modernized version adapts the authentic layering technique for a comforting family-sized brunch or dinner.
Ingredients
- 8 whole Eggs (Original recipe calls for 75-80 eggs for a large feast; scaled down for home cooking.)
- 1 pound Okra (Bhinda) (Choose tender okra. Can be substituted with thinly sliced potato wafers.)
- 1/2 cup Ghee (For frying and drizzling. Can substitute with oil or butter.)
- 2 large Onions (Finely sliced.)
- 1/2 cup Fresh cilantro (Leaves only, washed and dried.)
- 1 teaspoon Salt (Or to taste.)
- 2 tablespoons Hot water (For steaming.)
More recipes using Eggs
Eggs on Greens (Bhaji Par Eeda)
Fresh fenugreek or spinach leaves are sautéed with aromatics and ghee, then topped with eggs that steam to perfection in this classic Parsi dish. The earthy, slightly bitter notes of the greens are beautifully balanced by the rich, runny egg yolks and savory spices. A nutritious and comforting meal that is traditionally served for breakfast or a light lunch with crusty bread.
Eggs on Vegetables (Tarkari Per Eeda)
A quintessential Parsi comfort dish where eggs are steamed atop a flavorful bed of cooked vegetables or curry. This traditional "Per Eeda" technique allows the steam from the spiced base to gently cook the eggs, resulting in tender whites and rich, runny yolks that meld perfectly with the savory vegetables below. The recipe features a unique historical method of layering whites and yolks separately to ensure the perfect texture without the whites becoming tough.
Eggs on Eggplant
This traditional Parsi "per eedu" dish transforms humble eggplant into a savory breakfast or brunch delight by layering fried, spiced eggplant slices as a bed for steaming eggs. The tender eggplant absorbs aromatic spices, ghee, and a hint of tangy vinegar and sugar, creating a rich, caramelized base that contrasts perfectly with soft-cooked eggs. Served hot directly from the skillet, this recipe offers a unique textural experience where the creamy yolk mingles with the flavorful vegetable foundation.
Eggs on Fried Onions (Kanda Per Eedu)
Sweet, caramelized onions form a savory bed for perfectly steamed eggs in this traditional Parsi breakfast classic known as Kanda Per Eedu. Finely sliced onions are fried until golden and crispy, then slightly softened to create a rich, aromatic foundation that complements the creamy, runny egg yolks. This simple yet indulgent dish is best enjoyed with hot rotis or crusty bread to scoop up the flavorful onion mixture.
Instructions
- 1Wash the okra thoroughly and wipe completely dry. Cut into slightly thick rounds (about 1/4 inch).
- 2Heat the ghee in a deep pan. Fry the okra slices until they turn a rich brown color. Remove with a slotted spoon and set aside. In the same ghee, fry the finely sliced onions until they are pale red or golden brown. Remove and set aside.
- 3In a wide, heavy-bottomed skillet or baking dish (simulating the large platter), spread the fried okra in an even layer about 1/2 inch thick. Spread the fried onions evenly over the okra. Sprinkle salt to taste over the mixture, followed by the fresh cilantro leaves.
- 4Sprinkle the hot water over the vegetable layer to create steam. Drizzle a small amount of the hot ghee (reserved from frying) around the edges and over the vegetables. Carefully crack the eggs one by one and slide them onto the vegetable bed, spacing them evenly so they cover the surface without breaking the yolks.
- 5Cover the pan with a tight-fitting lid. Cook on low heat for about 10-15 minutes, or until the egg whites are fully set and the yolks are cooked to your preference. Serve hot directly from the pan.
You Might Also Like
Eggs on Bitter Gourd (Karela Par Eeda)
This traditional Parsi dish transforms the humble bitter gourd into a sophisticated breakfast or main course by steaming eggs directly atop a spiced vegetable base. The bitter gourd is prepared with a 'khattu-mithu' (sweet and sour) profile using jaggery and vinegar to balance its natural bitterness, creating a rich, caramelized foundation. When topped with soft-cooked eggs that steam gently in the vegetable's vapors, the result is a harmonious blend of textures and bold flavors typical of classic Parsi 'per eedu' cookery.
Eggs on Okra
A classic Parsi-style dish where tender okra and savory dried Bombay duck form a flavorful base for steamed eggs. The unique combination of thinly sliced okra and shredded dried fish offers a rich, umami-packed foundation that contrasts beautifully with the soft, creamy eggs cooked on top. This traditional recipe creates a satisfying meal that is best enjoyed with fresh rotis or crusty bread to scoop up the delicious mixture.
Eggs on Greens (Bhaji Par Eeda)
Fresh fenugreek or spinach leaves are sautéed with aromatics and ghee, then topped with eggs that steam to perfection in this classic Parsi dish. The earthy, slightly bitter notes of the greens are beautifully balanced by the rich, runny egg yolks and savory spices. A nutritious and comforting meal that is traditionally served for breakfast or a light lunch with crusty bread.
Eggs on Vegetables (Tarkari Per Eeda)
A quintessential Parsi comfort dish where eggs are steamed atop a flavorful bed of cooked vegetables or curry. This traditional "Per Eeda" technique allows the steam from the spiced base to gently cook the eggs, resulting in tender whites and rich, runny yolks that meld perfectly with the savory vegetables below. The recipe features a unique historical method of layering whites and yolks separately to ensure the perfect texture without the whites becoming tough.