Eggs on Drumstick Flowers
This unique Parsi dish transforms delicate drumstick (moringa) flowers into a rich, savory bed for poached eggs. The flowers are boiled to remove bitterness, then simmered with caramelized onions and creamy coconut milk or buffalo milk until the ghee separates, creating a luscious vegetable base. Topped with eggs that gently steam atop the mixture, this recipe offers a delightful contrast of textures and a sophisticated, earthy flavor profile.
Ingredients
- 2 medium Onions (Finely sliced. Originally '0.5 seer' (approx 1/2 lb).)
- 5 tablespoons Ghee (Originally '6 tolas'.)
- 1 cup Drumstick (Moringa) flowers (Cleaned and picked. Originally '5 tolas' (approx 60g).)
- 1 cup Buffalo milk or Coconut milk (Originally '1 pasher'. Use thick coconut milk for better flavor.)
- 1 teaspoon Salt (Originally '1 flat spoonful'.)
- 2 whole Eggs
- 4 cups Water (For boiling the flowers (quantity estimated).)
Instructions
- 1Wash the drumstick flowers thoroughly. Boil them in water until they are soft and tender. Drain all the water completely and set the flowers aside.
- 2Peel the onions and slice them very finely (like vermicelli). Heat the ghee in a pan and fry the onions until they turn a golden brown color.
- 3Add the boiled flowers, milk (or coconut milk), and salt to the fried onions. Mix well. Cover the pan and let it simmer over low heat (originally 'on embers'). Stir occasionally to prevent sticking. Cook until the liquid evaporates and the ghee rises to the surface.
- 4Spread the vegetable mixture evenly in the pan to create a flat bed. Crack the eggs gently over the top of the mixture. Cover the pan again and cook on low heat until the eggs are set to your liking.