Eggs on Vegetables (Tarkari Per Eeda)
A quintessential Parsi comfort dish where eggs are steamed atop a flavorful bed of cooked vegetables or curry. This traditional "Per Eeda" technique allows the steam from the spiced base to gently cook the eggs, resulting in tender whites and rich, runny yolks that meld perfectly with the savory vegetables below. The recipe features a unique historical method of layering whites and yolks separately to ensure the perfect texture without the whites becoming tough.
Ingredients
- 3 cups Cooked vegetable curry (Tarkari) or leftover vegetables (Quantity estimated. Use any flavorful leftover vegetable dish as the base.)
- 4 whole Eggs (Quantity estimated based on pan size.)
- 1 pinch Salt (Optional, to taste.)
- 1 pinch Black pepper (Optional, to taste.)
More recipes using Eggs
Eggs on Green Peas (Green Peas Per Eedu)
A beloved Parsi classic known as "Green Peas Per Eedu," featuring farm-fresh eggs steamed atop a savory, spiced bed of tender green peas. The natural sweetness of the peas is balanced by a fragrant base of sautéed onions, ginger, garlic, and green chilies, creating a harmonious and hearty dish. Perfect for a leisurely breakfast or light dinner, best served with warm crusty bread or rotis to soak up the rich, runny yolks.
Eggs on Eggplant
This traditional Parsi "per eedu" dish transforms humble eggplant into a savory breakfast or brunch delight by layering fried, spiced eggplant slices as a bed for steaming eggs. The tender eggplant absorbs aromatic spices, ghee, and a hint of tangy vinegar and sugar, creating a rich, caramelized base that contrasts perfectly with soft-cooked eggs. Served hot directly from the skillet, this recipe offers a unique textural experience where the creamy yolk mingles with the flavorful vegetable foundation.
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.
Instructions
- 1Heat the cooked vegetables or curry in a wide skillet or heavy-bottomed pan. Spread the mixture evenly across the pan using a spoon until it forms a layer approximately 1/2 inch thick.
- 2Carefully break the eggs, separating the whites from the yolks. Keep each yolk intact (you can keep them in their shell halves or small separate bowls). This technique prevents the whites from becoming tough and rubbery during cooking.
- 3Pour the egg whites onto the vegetable layer, spacing them out as desired. Use a spoon to gently press into the center of each white to create a shallow indentation or 'nest'. Carefully place one whole yolk into each indentation.
- 4Cover the pan with a lid. Cook on very low heat to allow the eggs to steam gently. Check occasionally; when the whites are set and the yolks are cooked to your preference (soft or hard), remove from heat. Serve immediately using a large spoon to lift the eggs with the vegetable base.
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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.
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Fresh fenugreek or spinach leaves are sautéed with aromatics and ghee, then topped with eggs that steam to perfection in this classic Parsi dish. The earthy, slightly bitter notes of the greens are beautifully balanced by the rich, runny egg yolks and savory spices. A nutritious and comforting meal that is traditionally served for breakfast or a light lunch with crusty bread.