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'.)
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.