Bhaji Par Eeda | Parsi Bhonu with Chef Kayzad | Sanjeev Kapoor Khazana

Parsi's are true eggetarians, watch this recipe where eggs are cooked on a bed of sauted greens.

BHAJI PAR EEDA

Ingredients

½ medium bunch baby spinach leaves
¼ medium bunch amaranth leaves
½ medium bunch fresh fenugreek leaves
4-5 eggs
1 tablespoon oil
1 medium onion, finely chopped
1-2 green chillies, finely chopped
½ inch ginger, finely chopped
½ small raw mango
1 medium tomato, finely chopped
Salt to taste
1 teaspoon red chilli powder
½ teaspoon cumin powder
1 teaspoon coriander powder
Crushed black peppercorns for sprinkling

Method

1. Heat oil in a deep non-stick pan. Add onion and sauté till translucent. Add green chillies and ginger and sauté for 30 seconds.
2. Roughly chop spinach leaves, amaranth leaves and fenugreek leaves and transfer in a bowl.
3. Deseed, peel and finely chop raw mango. Add it to onion mixture and mix.
4. Add tomato, salt, chilli powder, cumin powder and coriander powder, mix and cook for 1-2 minutes.
5. Add ¼ cup water, mix and cook on low heat for 10-15 minutes.
6. Gradually add chopped greens, mix and cook for 1-2 minutes. Cover and cook on low heat for 5-7 minutes.
7. Add salt and mix. Transfer in another non-stick pan and place on heat.
8. Break eggs one by one in a bowl and place them on top of cooked greens. Sprinkle some salt on top, cover and cook 3-4 minutes.
9. Sprinkle some crushed peppercorns on top and serve hot.

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