A classic Hyderabadi curry where whole eggs are gently poached in a rich, spicy, and tangy onion gravy. This flavorful dish, known as 'egg in onion', is a comforting meal perfect with hot rotis or rice.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving(1 cup of curry with 2 poached eggs)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
A classic Sindhi delicacy, this sabzi features the unique texture of tender lotus stem (Bhee) and soft potatoes cooked in a tangy and aromatic onion-tomato masala. A truly authentic and flavorful dish that pairs wonderfully with Sindhi phulkas or dal chawal.
About Onion mein Beeda, Phulka and Bhee Aloo Sabzi
Aromatic onion egg curry with soft phulkas and hearty bhee aloo - pure homestyle comfort food!
This sindhi dish is perfect for dinner. With 886.5699999999999 calories and 29.35g of protein per serving, it's a muscle-gain option for your meal plan.
fat
1.5 tsp Salt (or to taste)
0.25 cup Curd (whisked until smooth)
1 cup Water
1 tsp Garam Masala
3 tbsp Coriander Leaves (chopped)
Instructions
1
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the thinly sliced onions and a pinch of salt. Sauté patiently, stirring occasionally, for 12-15 minutes until they are deeply golden brown and caramelized. This step is crucial for the flavor of the gravy.
2
Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
3
Stir in the finely chopped tomatoes. Cook for 5-7 minutes, mashing them with the back of your spoon, until they turn soft and the oil begins to separate from the masala.
4
Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook the spices for another minute.
5
Reduce the heat to the lowest setting. Slowly pour in the whisked curd while stirring continuously to prevent it from splitting. Once the curd is fully incorporated, add 1 cup of water and the remaining salt. Stir well and bring the gravy to a gentle simmer.
6
Once the gravy is simmering, use a ladle to create four small wells in the gravy. Carefully crack one egg into each well. If using 8 eggs, crack two into each well. Avoid stirring the curry from this point on.
7
Cover the pan with a tight-fitting lid and let the eggs poach on low heat for 8-10 minutes. The whites should be completely set, and the yolks should be cooked to your preference (runny or firm).
8
Turn off the heat. Garnish with garam masala and freshly chopped coriander leaves. Let the curry rest for 5 minutes before serving to allow the flavors to meld. Serve hot.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
250 g Lotus Stem (Peeled and sliced into 1/2-inch thick rounds)
2 medium Potato (Peeled and cut into 1-inch cubes)
2 medium Onion (Finely chopped)
2 medium Tomato (Pureed)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
1 tsp Amchur Powder (Dry mango powder)
0.5 tsp Garam Masala
1.25 tsp Salt (Adjust to taste)
1.5 cup Water (1 cup for pressure cooking and 1/2 cup for the gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare and Cook the Vegetables
Thoroughly clean the lotus stem. Use a small brush or run a strong stream of water through its holes to remove any mud. Peel the tough outer skin and slice into 1/2-inch thick rounds.
In a pressure cooker, add the sliced lotus stem, cubed potatoes, 1 cup of water, and a pinch of salt.
Pressure cook on high heat for 3-4 whistles, or until the lotus stem is tender but still holds its shape. Let the pressure release naturally. Drain any excess water and set the vegetables aside.
2
Prepare the Masala Base
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and let them splutter for about 30 seconds.
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are deep golden brown. This browning is key to the authentic Sindhi flavor.
Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
3
Cook the Sabzi
Lower the heat and add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds to toast the spices.
Pour in the tomato puree and add the salt. Cook the masala, stirring frequently, for 6-8 minutes until it thickens and you see oil separating at the edges.
Add the pressure-cooked lotus stem and potatoes to the masala. Gently mix to coat them well without breaking them.
Pour in 1/2 cup of water, stir, and bring to a simmer. Cover the pan and cook on low heat for 5-7 minutes, allowing the vegetables to absorb the flavors of the masala.
4
Finish and Garnish
Uncover the pan. Sprinkle the amchur powder and garam masala over the sabzi. Give it a gentle stir and cook for one more minute.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the sabzi rest for 5 minutes before serving hot with phulkas, rotis, or as a side with dal and rice.
