Egg bhindi brings together two everyday favorites-okra and eggs-into one warm, spiced dish. The okra cooks until tender with lightly crisp edges, while eggs add richness and comfort. It’s simple, satisfying food meant to be eaten fresh from the pan with bread or rice.
This is Let’s Veg cooking that feels familiar and nourishing.
Egg Bhindi
Egg bhindi made with tender okra, eggs, and warm spices. A simple, comforting Let’s Veg recipe perfect for quick homemade meals.
Ingredients
Equipment
Frying Pan
Cooking Instructions
- Heat oil in a wide skillet over medium heat.
- Add okra and cook for 8-10 minutes, stirring occasionally, until tender and lightly crisp.
- Add onion and cook for 3-4 minutes until soft.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in cumin, coriander, turmeric, chili powder (if using), salt, and pepper.
- Make small wells in the mixture and crack eggs directly into the pan.
- Cover and cook for 4-6 minutes, until eggs are set to your liking.
- Garnish with cilantro and serve warm.
Nutrition
Notes
Keep heat moderate to prevent okra from getting slimy
Scramble eggs lightly if you prefer them mixed through
Serve with roti, naan, or steamed rice