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A beloved Parsi breakfast classic where tender, spiced okra provides the perfect nest for perfectly cooked eggs with runny yolks. This one-pan wonder is savory, slightly tangy, and incredibly satisfying, especially with a side of warm bread or rotis.
For 4 servings
Preparation: Wash the okra and pat it completely dry with a kitchen towel. This is crucial to prevent it from becoming slimy. Trim the top and tail, then slice into 1/4-inch thick rounds. Finely chop the onions and tomatoes.
Sauté Aromatics: Heat oil in a wide, heavy-bottomed pan or skillet over medium heat. Add the chopped onions and sauté for 6-8 minutes until they are soft and light golden. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.
Cook the Masala: Add the chopped tomatoes to the pan. Cook for 5-7 minutes, stirring occasionally, until they turn soft and mushy. Now, add the turmeric powder, red chili powder, cumin powder, coriander powder, and 1 tsp of salt. Mix well and cook for 2-3 minutes until the oil begins to separate from the masala.
Cook the Okra: Add the sliced okra to the pan. Gently toss to coat the okra with the masala, being careful not to break the pieces. Spread the okra in an even layer. Cover the pan and cook on low heat for 10-12 minutes, stirring gently once or twice, until the okra is tender but still holds its shape.
Add the Eggs: Once the okra is cooked, use the back of a spoon to create four shallow wells in the okra mixture. Carefully crack one egg into each well. Sprinkle the remaining 1/4 tsp salt, black pepper powder, and garam masala evenly over the eggs.
Cook Eggs and Serve: Cover the pan again and cook on low heat for 4-6 minutes. The egg whites should be set, and the yolks should be cooked to your liking (runny or firm). Garnish with freshly chopped coriander leaves and serve immediately with hot pav (bread rolls) or rotis.
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A beloved Parsi breakfast classic where tender, spiced okra provides the perfect nest for perfectly cooked eggs with runny yolks. This one-pan wonder is savory, slightly tangy, and incredibly satisfying, especially with a side of warm bread or rotis.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 259.43 calories per serving with 10.64g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
For a more substantial dish, add one small, finely diced potato along with the onions. This version is known as 'Bheeda Papeta par Eeda'.
Increase the amount of green chilies or red chili powder to your preference for a hotter dish.
Omit the eggs and serve the spiced okra (bheeda nu shaak) as is. For a protein boost, you can crumble some firm tofu over the okra in the last few minutes of cooking.
The eggs in this dish provide high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
Okra is an excellent source of dietary fiber, which aids digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
This dish is packed with vitamins from its various ingredients, including Vitamin C from tomatoes and okra, and Vitamin K from okra, which are important for immunity and bone health.
The most important step is to wash and thoroughly dry the okra before cutting it. Any moisture will contribute to sliminess. Also, cooking it in a wide pan without overcrowding and avoiding over-stirring helps.
Yes, it's a well-balanced and nutritious dish. Okra is a great source of fiber, vitamins C and K, while eggs provide high-quality protein and essential nutrients. Using a moderate amount of oil makes it a healthy choice for any meal.
One serving of Bheeda Par Eeda contains approximately 250-280 calories, depending on the amount of oil used and the size of the eggs.
Traditionally, it is served with Parsi 'pav' (soft bread rolls) or 'rotli' (rotis). It also pairs well with any flatbread or toasted sourdough.
You can prepare the okra masala base ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, reheat the okra and then cook the eggs fresh on top for the best texture.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note that the texture of the egg yolks will change upon reheating.