Bheeda Pe Eeda(Eggs On Okra)With Bread
With Bread Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 479.6
- Total Fat: 26.3 g
- Cholesterol: 425.6 mg
- Sodium: 640.4 mg
- Total Carbs: 42.6 g
- Dietary Fiber: 5.3 g
- Protein: 20.3 g
View full nutritional breakdown of Bheeda Pe Eeda(Eggs On Okra)With Bread calories by ingredient
Introduction
I was born in Mumbai in my maternal grandparents home .Their neighbours were Parsis who gave me a lot of love during my childhood.The Parsis migrated to India from Persia centuries back and have a fabulous and unique cuisine which blends together a variety of flavours.The spices and various Masalas as well as Lentils,Vegetables and Desserts are cooked in a very tasty but unique recipes.
The Parsis eat a lot of Eggs----in fact they literally eat Eggs by the dozen.This is a popular way of preparing Eggs----teaming these up with Vegetables.My recipe is modified to suit all as Parsi spices are not available everywhere.
Here I would like to say that the Parsis eat Eggs by the dozen yet the average Parsi lives a very active life to a very ripe old age----more often than not they cross into their nineties with all their faculties intact and leading very healthy lives---here I would like to cite premier lawyers like Mr.Nariman and Mr.Sorabjee as examples.
I havealways loved and admired this community which though small has cornered the lion's share in the fabric of Mumbai living. I was born in Mumbai in my maternal grandparents home .Their neighbours were Parsis who gave me a lot of love during my childhood.
The Parsis migrated to India from Persia centuries back and have a fabulous and unique cuisine which blends together a variety of flavours.The spices and various Masalas as well as Lentils,Vegetables and Desserts are cooked in a very tasty but unique recipes.
The Parsis eat a lot of Eggs----in fact they literally eat Eggs by the dozen.This is a popular way of preparing Eggs----teaming these up with Vegetables.My recipe is modified to suit all as Parsi spices are not available everywhere.
Here I would like to say that the Parsis eat Eggs by the dozen yet the average Parsi lives a very active life to a very ripe old age----more often than not they cross into their nineties with all their faculties intact and leading very healthy lives---here I would like to cite premier lawyers like Mr.Nariman and Mr.Sorabjee as examples.
I havealways loved and admired this community which though small has cornered the lion's share in the fabric of Mumbai living.
Number of Servings: 6
Ingredients
-
12 fresh large Egss
500gms.Bheeda(Bhendi/Bhinda/Bhindi/Okra)
200gms Shallots(Red Onions)
150gms.ripe Tomatoes
3tsps.Coriander-Cumin Powder
3tsps.Everest Kitchen King Powder
3tsps.Red Chilli Powder
1.5tsps.Turmeric Powder
1.5tsps.Aamchoor Powder(Dried Green Mango Powder)
1tsp.Everest Garam Masala
Salt to taste
15sprigs Fresh Mint Leaves
5tbsps.Sunflower Oil
12 Laadi Paav(Kaiser Rolls)
Directions
PREPARATION
Wash the Okra and wipe absolutely dry.Cut into thin round slices and apply the Aamchoor to it (dried Green Mango Powder)and set aside.
Finely mince the Shallots and the Mint Sprigs.Chop Tomatoes into small pieces.
METHOD
Heat Oil in a large frying pan.Add the finely chopped Shallots and fry till crisp and browned.Add the Turmeric Powder, chopped Mint Sprigs and Tomatoes.Saute till Tomatoes have softened and Oil shows at the edges.Lower flame and add the Coriander-Cumin and Kitchen King Powders and saute for 1-2 minutes.Add the seasoned sliced Okra and saute to mix well.Cook uncovered till the Okra is cooked.Add the Garam Masala and Salt to taste and mix well.Level the Vegetable evenly in the pan.Gently break the Eggs on top.Sprinkle a little Black Pepper Powder over the Eggs and cover.Simmer on low flame till Eggs set keeping the yolks soft.
Cut into six equal portions and serve piping hot with fresh and hot local Bakery Paav----Equivalents are fresh French or Ciabatta Bread.
TIPS
Substitute Okra with Vegetables of your choice---Spinach,Cabbage,Potatoes-----the choices are infinite!!!
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Wash the Okra and wipe absolutely dry.Cut into thin round slices and apply the Aamchoor to it (dried Green Mango Powder)and set aside.
Finely mince the Shallots and the Mint Sprigs.Chop Tomatoes into small pieces.
METHOD
Heat Oil in a large frying pan.Add the finely chopped Shallots and fry till crisp and browned.Add the Turmeric Powder, chopped Mint Sprigs and Tomatoes.Saute till Tomatoes have softened and Oil shows at the edges.Lower flame and add the Coriander-Cumin and Kitchen King Powders and saute for 1-2 minutes.Add the seasoned sliced Okra and saute to mix well.Cook uncovered till the Okra is cooked.Add the Garam Masala and Salt to taste and mix well.Level the Vegetable evenly in the pan.Gently break the Eggs on top.Sprinkle a little Black Pepper Powder over the Eggs and cover.Simmer on low flame till Eggs set keeping the yolks soft.
Cut into six equal portions and serve piping hot with fresh and hot local Bakery Paav----Equivalents are fresh French or Ciabatta Bread.
TIPS
Substitute Okra with Vegetables of your choice---Spinach,Cabbage,Potatoes-----the choices are infinite!!!
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.