Papdi per Eedu
A beloved Parsi-Gujarati classic where eggs are gently cooked over a savory bed of tender surti papdi (flat beans). This hearty, one-pan dish is perfect for a special breakfast or a light, satisfying meal.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the base masala.
- b.Heat oil in a wide, heavy-bottomed pan over medium heat.
- c.Add the chopped onions and sauté until they turn soft and translucent, about 4-5 minutes.
- d.Add the ginger-garlic paste and slit green chillies. Sauté for another minute until the raw smell disappears.
- e.Stir in the chopped tomatoes and cook until they become soft and mushy, about 5-6 minutes.
- 2
Step 2
- a.Cook the papdi.
- b.Add the spice powders: turmeric, red chili powder, and coriander-cumin powder. Mix well and cook for 1 minute until fragrant.
- c.Add the chopped surti papdi and salt. Stir to coat the beans evenly with the masala.
- d.Pour in the water, bring to a simmer, then reduce the heat to low. Cover the pan and cook for 10-12 minutes, or until the papdi is tender but still has a slight bite.
- e.If there is excess water, cook uncovered for a few minutes to let it evaporate. The mixture should be semi-dry.
- 3
Step 3
- a.Cook the eggs.
- b.Using a spoon, create four small wells or indentations in the papdi mixture, spaced apart.
- c.Carefully crack one egg into each well.
- d.Sprinkle a pinch of salt and garam masala over the eggs.
- e.Cover the pan with a tight-fitting lid and cook on low heat for 5-7 minutes. The egg whites should be completely set, and the yolks should be cooked to your liking (runny or firm).
- 4
Step 4
- a.Garnish and serve.
- b.Turn off the heat. Garnish generously with fresh chopped coriander leaves.
- c.Serve immediately with hot rotis, parathas, or crusty bread rolls (pav).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh and tender surti papdi for the best flavor and texture. If using frozen, thaw them before cooking.
- 2Don't overcook the papdi; it should be tender but not mushy.
- 3Cooking the eggs on low heat is crucial to prevent the bottom of the dish from burning while the eggs steam perfectly on top.
- 4For a richer flavor, you can add a small dollop of butter or ghee on each egg yolk while it cooks.
- 5Serve with a side of sliced onions and lemon wedges to enhance the flavors.
Adapt it for your goals.
Spicy
Increase the number of green chillies or add a pinch of black pepper powder over the eggs before steaming.
high proteinHigh protein
Add 1/2 cup of crumbled paneer (cottage cheese) to the papdi mixture before making the wells for the eggs.
kid friendlyKid friendly
Omit the green chillies and reduce the red chili powder. You can also break the yolks and gently scramble the eggs into the papdi if your kids prefer it that way.
veganVegan
To make a similar vegetable dish, omit the eggs and use crumbled firm tofu or cubed potatoes instead. Add them along with the papdi to cook.