Eggs on okra (Bhida par ida) from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 90) by Niloufer Ichaporia King

  • okra
  • green chiles
  • Show all ingredients...
  • Serves : Method 2 serves 4 for first course, 6 for main, more for h'oeuvre

  • EYB Comments

    Recipe appears as variation of "Eggs on anything" recipe on previous page, and can be made using either method. Can substitute "Ginger-garlic paste" recipe on P36 for store-bought paste. This recipe is part of the "Everyday dinner" menu on P282.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe appears as variation of "Eggs on anything" recipe on previous page, and can be made using either method. Can substitute "Ginger-garlic paste" recipe on P36 for store-bought paste. This recipe is part of the "Everyday dinner" menu on P282.

  • Ganga108 on June 01, 2025

    Delicious! I love okra. You can make this shakshuka style, so only the frying pan is used, or the more dramatic risen omelette style (frying pan plus 2 bowls). I opted for the shakshuka style (eggs broken onto the cooked okra and the pan is covered to cook the eggs). The eggs steam, which is a different texture. I guess more like poached eggs with a bit of difference.

  • mcvl on May 27, 2012

    Delicious and easy, but uses three vessels (the frying pan, a bowl for the eggwhites, a bowl for the eggyolks).

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