Eggs on Okra
A classic Parsi-style dish where tender okra and savory dried Bombay duck form a flavorful base for steamed eggs. The unique combination of thinly sliced okra and shredded dried fish offers a rich, umami-packed foundation that contrasts beautifully with the soft, creamy eggs cooked on top. This traditional recipe creates a satisfying meal that is best enjoyed with fresh rotis or crusty bread to scoop up the delicious mixture.
Ingredients
- 1 pound Okra (tender) (Originally '0.5 seer'. Choose young, tender okra.)
- 1/2 pound Onions (Originally '0.25 seer'.)
- 1 cup Ghee (Originally '0.25 seer' (approx 225g). Can be reduced if preferred, but historical recipe is rich.)
- 3 pieces Dried Bombay Duck (Bumla) (Dried lizardfish. If unavailable, can be omitted for a vegetarian version, though flavor profile will change.)
- 3 whole Eggs
- 1 teaspoon Salt (Or to taste. Originally '1 flat spoonful'.)
More recipes using Okra
Okra Kebabs in Tomato Gravy
A sophisticated vegetarian dish where tender okra, potatoes, and onions are finely minced to create savory, meat-free kebabs with a texture resembling traditional keema. These spiced patties are steamed, crisped in ghee, and then simmered in a luscious, aromatic tomato gravy seasoned with cardamom, cloves, and cinnamon. Perfect served with naan or rice, this recipe elevates simple vegetables into an elegant main course.
Okra and Curd Masala
A flavorful South Indian dish featuring sautéed okra and a rich curd-based masala, perfect as a side dish with chapati.
Bhindi Do Pyaza
Easy to make and great to taste, this okra recipe can be eaten with rotis or rice.
Bhindi Fry | Okra Fry
A tasty non-slimy bhindi recipe with peanuts, perfect as a side dish for any meal.
Instructions
- 1Wash the okra thoroughly and wipe completely dry with a cloth. Slice the okra into very thin rounds, approximately 1/6th of an inch thick.
- 2Lightly roast the dried Bombay duck over a flame or in a dry pan until half-cooked. Remove the bones and thorns, then shred the fish into fibrous strands.
- 3Peel the onions and slice them very finely, resembling vermicelli. Heat the ghee in a large skillet or kadhai. Add the sliced okra, shredded Bombay duck, and sliced onions all at once.
- 4Stir the mixture constantly with a spoon and fry until the ingredients are half-cooked and tender. Do not allow the mixture to become red or crispy, as this will make the final dish hard when the eggs are added. Once tender, mix in the salt.
- 5Spread the vegetable mixture evenly across the bottom of the pan. Crack the eggs over the top (either keeping yolks whole or beating them slightly before pouring, as preferred). Cover the pan with a lid and cook on low heat until the eggs are set to your liking.
You Might Also Like
Eggs on Dried Bombay Duck
This traditional Parsi dish transforms dried Bombay duck into a savory, crispy delight known as 'Eeda Bumla Par'. Shredded dried fish is fried until golden in ghee, then tossed with caramelized onions, aromatic ginger, garlic, and fresh herbs to create a spicy, textural base. Eggs are gently steamed on top of this flavorful mixture, creating a rich and satisfying meal best enjoyed with warm bread or rotis.
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 Dried Bombay Duck or Fish Roe
This traditional Parsi dish, known as a "per eeda" preparation, transforms dried Bombay Duck (Levti) or delicate fish roe into a spicy, savory hash that serves as a flavorful bed for steamed eggs. The fish is meticulously cleaned and shredded to a fine, semolina-like texture, then sautéed with caramelized onions, garlic, and aromatic spices until golden and crisp. Finished with a splash of sharp vinegar for tanginess, the eggs are gently cooked atop the mixture, creating a rich and satisfying main course perfect for brunch or dinner.
Eggs on Bitter Gourd (Karela Par Eeda)
This traditional Parsi dish transforms the humble bitter gourd into a sophisticated breakfast or main course by steaming eggs directly atop a spiced vegetable base. The bitter gourd is prepared with a 'khattu-mithu' (sweet and sour) profile using jaggery and vinegar to balance its natural bitterness, creating a rich, caramelized foundation. When topped with soft-cooked eggs that steam gently in the vegetable's vapors, the result is a harmonious blend of textures and bold flavors typical of classic Parsi 'per eedu' cookery.