Bheeda Par Eeda

1. 1
   prep · ~10 min

   Prep the okra and aromatics.

   1.Wash 300 g okra and dry each pod thoroughly with a kitchen towel — any moisture will make it slimy.

   2.Trim the ends and slice into 0.5 cm rounds.

   3.Thinly slice 1 medium onion, finely chop 1-inch ginger and 3 garlic cloves, and slit 2 green chillies.

   TIPDrying the okra completely is the single most important step — wet okra turns gluey in the pan.
2. 2
   saute · ~5 min

   Sauté the aromatics.

   Heat 2 tbsp oil in a heavy skillet over medium heat. Add the sliced onion and sauté until soft and translucent, about 4 minutes. Add the ginger, garlic, and green chillies. Sauté for another minute until fragrant.

3. 3
   saute · ~10 min

   Cook the spiced okra.

   1.Add the sliced okra to the pan and stir to coat with the aromatics.

   2.Add 1 chopped tomato, a pinch of turmeric, a pinch of red chili powder, a pinch of cumin powder, 0.5 tsp coriander powder, and half the salt (0.25 tsp).

   3.Sauté on medium-high heat for 8–10 minutes, stirring occasionally, until the okra is tender and lightly charred in spots. The tomato should have broken down completely.

   TIPResist stirring too often — letting the okra sit undisturbed for a minute between tosses helps it char rather than steam.
4. 4
   assemble · ~1 min

   Crack the eggs over the okra.

   1.Use the back of a spoon to make 4 shallow wells in the okra mixture, spaced evenly apart.

   2.Crack one egg into each well.

   3.Sprinkle the eggs with the remaining 0.25 tsp salt and a pinch of black pepper.

   TIPLower the heat to low before cracking the eggs so the whites set gently without burning the okra underneath.
5. 5
   steam · ~7 min

   Cover and cook until eggs are set.

   Cover the skillet with a lid and cook on low heat for 5–7 minutes. The whites should be fully set while the yolks remain slightly runny. For fully cooked yolks, leave covered for an additional 2 minutes.

   TIPThe steam does the cooking — don't lift the lid for at least 5 minutes.
6. 6
   garnish

   Garnish and serve immediately.

   Scatter 2 tbsp chopped coriander leaves over the eggs and okra. Serve straight from the skillet with buttered toast, crusty pav, or warm rotis.

   TIPThis dish loses its magic as it sits — bring the pan to the table and dig in right away.

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