Eggs on Chodhari Beans

Name: Eggs on Chodhari Beans
Ingredients: 2 cups Chodhari beans (yardlong beans or green beans) (Finely chopped. Originally 'kumli chodhari' (tender beans).); 4 whole Eggs (Quantity estimated for 4 servings.); 2 tablespoons Ghee or vegetable oil (Quantity estimated for sautéing.); 1 large Onion (Finely chopped. Quantity estimated.); 1 teaspoon Ginger-garlic paste (Quantity estimated based on traditional preparation.); 2 whole Green chilies (Finely chopped. Adjust to taste.); 1/2 teaspoon Turmeric powder (Quantity estimated.); 1 teaspoon Red chili powder (Quantity estimated.); 1 teaspoon Salt (Or to taste.); 1/4 cup Fresh coriander (cilantro) (Chopped. Quantity estimated.); 1/4 cup Water (As needed to cook the beans tender.)

This traditional Parsi 'per eeda' dish features tender Chodhari (yardlong) beans cooked in a savory, spiced onion base until soft and flavorful. The vegetable mixture is then topped with eggs that are steam-cooked directly on the beans, allowing the rich yolks to meld with the spicy greens. A comforting and nutritious one-pan meal that pairs perfectly with warm rotis or crusty bread for a satisfying breakfast or lunch.

Ingredients

2 cups Chodhari beans (yardlong beans or green beans) (Finely chopped. Originally 'kumli chodhari' (tender beans).)
4 whole Eggs (Quantity estimated for 4 servings.)
2 tablespoons Ghee or vegetable oil (Quantity estimated for sautéing.)
1 large Onion (Finely chopped. Quantity estimated.)
1 teaspoon Ginger-garlic paste (Quantity estimated based on traditional preparation.)
2 whole Green chilies (Finely chopped. Adjust to taste.)
1/2 teaspoon Turmeric powder (Quantity estimated.)
1 teaspoon Red chili powder (Quantity estimated.)
1 teaspoon Salt (Or to taste.)
1/4 cup Fresh coriander (cilantro) (Chopped. Quantity estimated.)
1/4 cup Water (As needed to cook the beans tender.)

Instructions

1Heat the ghee or oil in a wide skillet or frying pan over medium heat. Add the chopped onions and sauté until they turn golden brown and soft.
2Add the ginger-garlic paste, chopped green chilies, turmeric, and red chili powder. Stir for a minute until fragrant. Add the chopped Chodhari beans and salt. Mix well. If the mixture is dry, add a small amount of water (about 1/4 cup). Cover the pan and cook on low heat until the beans are tender and the water has evaporated.
3Once the beans are cooked, spread the mixture evenly across the pan. Sprinkle the chopped fresh coriander over the top. Make 4 small indentations or hollows in the bean mixture with the back of a spoon. Carefully crack an egg into each hollow. Cover the pan tightly and cook on very low heat for about 5-8 minutes, or until the egg whites are fully set and the yolks are cooked to your preference.