Bhinda Par Eeda (Eggs on Okra)

Name: Bhinda Par Eeda (Eggs on Okra)
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.)

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.)

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.