Allergens in Bhida Par Eeda: egg.
Ingredients
Quantities for 3.
- 400g, wiped dry and cut into 2cm rounds Okra
- 4 large Eggs
- 2 medium, finely sliced Onion
- 2, finely chopped Green Chilli
- 4 cloves, finely chopped Garlic
- 1/2 tsp Turmeric
- 3/4 tsp Chilli Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1/2, juiced Lemonoptional
- a handful, chopped Coriander Leaves
- 4 tbsp Neutral Oil
- 1/2 tsp, coarsely ground Black Pepper
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Wash the okra a good hour ahead and dry every pod with a cloth. Any water left on them turns the dish slimy.
- Use a knife and board that are completely dry for the same reason.
- Bring the eggs to room temperature.
Method
- Heat 3 tbsp of the oil in a wide kadhai and fry the okra over high heat, undisturbed for the first 3 minutes so it sears rather than steams.Do not stir constantly and do not cover the pan. Both make it slimy.
- Keep frying 8-10 minutes, turning occasionally, until the pieces are browned at the edges and no longer sticky. Lift them out onto a plate.
- Add the last tbsp of oil and fry the onion until golden, 8 minutes.
- Add the garlic and green chilli and fry 1 minute.
- Stir in turmeric, chilli powder, cumin and coriander powder for 30 seconds.
- Return the okra with salt, toss 2 minutes to coat, then spread it into an even layer.
- Make four hollows and crack in the eggs. Season with salt and black pepper.
- Cover and cook on low 7-9 minutes until the whites are set and the yolks still run.If your lid does not fit well, add a tablespoon of water at the pan edge to raise steam.
- Squeeze over the lemon, scatter the coriander leaves and serve hot with rotli.
Safe temperatures: Egg dishes are done at 71°C / 160°F; a whole egg when the yolk and white are both firm. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Eat the same day. The okra will not stay crisp; leftovers keep 1 day refrigerated and are best reheated uncovered in a hot pan.
Nutrition Good estimate
One serving of Bhida Par Eeda (304 g) is about 350 calories, or 116 calories per 100 g.
Medium protein: 13 g a serving, 15% of the calories
| Per serving304 g | Per 100 g | |
|---|---|---|
| Calories | 350 kcal | 116 kcal |
| Protein | 12.7 g | 4 g |
| Carbohydrate | 21.2 g | 7 g |
| of which sugars | 5.7 g | 2 g |
| Fibre | 6.5 g | 2 g |
| Fat | 25.4 g | 8 g |
| of which saturated | 4.1 g | 1 g |
| of which unsaturated | 19.7 g | 6 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Dairy-free Indian recipes · Parsi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.