Eggs on Drumstick Pulp (Moringa)
A unique and traditional Parsi dish featuring tender eggs steamed over a rich bed of sautéed drumstick (moringa) pulp. The creamy, earthy flesh of the drumsticks is cooked in ghee and optionally accented with a dash of Worcestershire sauce for a savory tang, creating a luxurious base for the eggs. This classic 'per eeda' style preparation transforms simple ingredients into an elegant, nutrient-dense meal perfect for breakfast or a light supper.
Ingredients
- 10 pods Drumsticks (Moringa pods) (Large size. Quantity estimated to yield enough pulp for a base.)
- 2 tablespoons Ghee (For sautéing the pulp.)
- 1 teaspoon Worcestershire sauce (Optional. Originally 'Velati sauce'. Adds a tangy flavor if desired.)
- 4 whole Eggs
- 1/2 teaspoon Salt (Estimated for seasoning.)
- 1/4 teaspoon Black pepper (Estimated for seasoning eggs.)
- 4 cups Water (For boiling the drumsticks.)
Instructions
- 1Wash the drumsticks and cut them into finger-length pieces. Boil them in water until they are very tender and the flesh is soft.
- 2Drain the drumsticks. Split the pods open and carefully scrape out the soft inner flesh (pulp) using a spoon. Discard the tough outer skins and seeds if they are too hard.
- 3Heat the ghee in a wide frying pan or skillet over medium heat. Add the extracted drumstick pulp and sauté gently. If you prefer a tangy flavor, stir in the Worcestershire sauce at this stage. Season lightly with a pinch of salt.
- 4Spread the cooked pulp evenly across the bottom of the pan to form a bed. Carefully crack the eggs over the pulp, keeping the yolks intact. Sprinkle salt and black pepper over the eggs.
- 5Cover the pan with a lid and cook on low heat for about 5-8 minutes, or until the egg whites are fully set and the yolks are cooked to your preference. Serve hot immediately.