Eggs on Chodhari Beans
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.)
More recipes using Eggs
Eggs on French Beans (Fansi par Eeda)
This traditional Parsi dish, known as 'Fansi par Eeda', transforms simple French beans into a savory, spiced breakfast or brunch centerpiece. Finely chopped beans are slow-cooked with caramelized onions, ginger, and garlic until tender, creating a flavorful base for eggs that are steamed directly on top. The creamy, runny yolks mix with the spiced vegetables to create a rich, comforting texture that pairs perfectly with crusty bread or rotis.
Eggs on Sprouted Field Beans
This traditional Parsi dish combines earthy sprouted field beans (vaal) with a savory, spiced onion masala base for a hearty and protein-rich meal. The tender beans are topped with eggs that are steamed directly on the vegetable mixture until the whites are set but the yolks remain rich and creamy. Best enjoyed with hot rotis or crusty bread to soak up the flavorful combination of spices and soft-cooked eggs.
Eggs on Spiced Cowpeas
A classic Parsi "per eeda" dish where eggs are steamed over a savory, spiced bed of coarsely ground cowpeas (black-eyed peas). The legumes are soaked and crushed to a mince-like texture, then sautéed with caramelized onions, fresh herbs, and green chilies to create a rich, nutty base. This hearty breakfast or brunch option offers a delightful textural contrast between the spicy bean mixture and the soft, creamy eggs.
Eggs on Chana Dal
This traditional Parsi dish features savory split chickpeas (chana dal) cooked until tender yet distinct, then topped with steamed eggs. The dal is seasoned with ghee and spices, creating a rich, nutty base that contrasts beautifully with the soft, set eggs. It is a comforting, protein-packed meal often enjoyed for breakfast or a light lunch, best served with crusty bread or rotis.
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.
You Might Also Like
Eggs on French Beans (Fansi par Eeda)
This traditional Parsi dish, known as 'Fansi par Eeda', transforms simple French beans into a savory, spiced breakfast or brunch centerpiece. Finely chopped beans are slow-cooked with caramelized onions, ginger, and garlic until tender, creating a flavorful base for eggs that are steamed directly on top. The creamy, runny yolks mix with the spiced vegetables to create a rich, comforting texture that pairs perfectly with crusty bread or rotis.
Eggs on Lima Beans (Double Beans per Eeda)
A classic Parsi "per eeda" dish where tender, buttery Lima beans are cooked in a rich, savory masala base and topped with steamed eggs. The beans are slow-cooked with caramelized onions, aromatic ginger and garlic, and fresh herbs until soft and flavorful, creating the perfect foundation for the eggs. This comforting one-pan meal is traditionally served with crusty bread or rotis to scoop up the creamy yolks and spiced beans.
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.
Eggs on Spiced Cowpeas
A classic Parsi "per eeda" dish where eggs are steamed over a savory, spiced bed of coarsely ground cowpeas (black-eyed peas). The legumes are soaked and crushed to a mince-like texture, then sautéed with caramelized onions, fresh herbs, and green chilies to create a rich, nutty base. This hearty breakfast or brunch option offers a delightful textural contrast between the spicy bean mixture and the soft, creamy eggs.