Since my last egg-breakfast-recipe blog post was a hit, I decided to do one more.
This breakfast recipe is a great way to start a day for someone who needs an energy boost first thing in the morning. The slimy Okra which is also known as Ladies’ Fingers is a popular ingredient in Indian kitchens. The green fingers, are chopped and fried with onions, potatoes and tomatoes to create a vegetarian dish usually eaten with Indian flat bread – chapati. I love eating this dish for lunch but I also like to top it with an egg for variety.
In fact, Parsis (followers of Zoroastrianism) love topping their vegetables with eggs. Popular variations include:
– Tomata par eeda (Eggs on tomatoes)
– Turia par eeda (Eggs on ridge gourd)
– Papeta par eeda (Eggs on potatoes)
– Kera par eeda (Eggs on bananas)
– Methi par eeda (Eggs on fenugreek)
— mahafreed (@mahafreed) April 15, 2014
– Sali par eeda or Wafer par eeda (Eggs on potato straws or eggs on potato chips)
Below is the recipe I used to make my eggs on okra. Enjoy.
- One cup okra – chopped into rondelles (circular cuts)
- One onion – finely chopped
- One tomato – finely chopped
- Two garlic cloves – finely chopped
- One slice of ginger – finely chopped
- Four green chillies – finely chopped
- Turmeric – one pinch (1/4 tsp)
- Salt – one pinch
- Ajwain (carom seeds) / Jeera (cumin seeds) – one pinch
- Oil – one tbsp
Heat the oil. Add the carom seeds/cumin seeds and wait till they splutter. Add the chopped onions and fry till they get a golden brown color. Add the chopped ginger, garlic and chillies. Fry them for a minute. Add the turmeric, salt and fry for another minute. Add the tomatoes and fry till they change color. Now add the okra and cover the pan. Cook for a few more minutes till they are tender. Now add the egg and your ‘eggs on okra’ is ready to be eaten with buttered and toasted bread.
You could also try adding all these ingredients and baking the dish.
Here’s an old video I had created on the process.