Bhindi per Eedu

Cuisines

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Recipe

Ingredients

250 grams	bhindi (okra)
2 tablespoons	oil
1 teaspoon	cumin seeds
1 medium	onion, finely chopped
1 teaspoon	ginger-garlic paste
2 medium	tomatoes, chopped
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
salt	to taste
3	eggs
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Wash the bhindi thoroughly and pat dry. Cut off the ends and slice them into 1-inch pieces.
2. 2 Heat oil in a pan over medium heat. Add cumin seeds and allow them to splutter.
3. 3 Add the chopped onion and sauté until golden brown.
4. 4 Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.
5. 5 Add the chopped tomatoes and cook until they become soft and mushy.
6. 6 Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook for 2 minutes.
7. 7 Add the sliced bhindi and stir well to coat with the spice mixture. Cook on low heat, stirring occasionally, until the bhindi is tender and cooked through.
8. 8 Make three small wells in the bhindi mixture and crack an egg into each well.
9. 9 Cover the pan and cook on low heat until the eggs are set to your liking.
10. 10 Garnish with fresh coriander leaves before serving.