Bhaji Par Eeda Recipe

Bhaji Par Eeda

You should stack your refrigerator with twelve of them in a row. Why? The easiest meal around! Are the children hungry? Make some egg sandwiches. Guests come and make egg curry or egg biryani. Are you hungry? I thought why not make a new dish "Bhaji Par Eeda" and top it off with pan-seared vegetables which are the best protein hotspot for the body! Take a look at the real novelty - put a raw egg in a bowl of water. New eggs will stay at the base while flattened eggs will stand on top or float.

Prep Time: 6-10 minutes
Cook time: 26-30 minutes
Serve: 4
Level Of Cooking: Easy
Taste: Mild
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Ingredients for Bhaji Par Eeda Recipe: 

Eggs 4-5

Baby spinach leaves ½ medium bunch

Amaranth ¼ medium bunch

Oil 1 tablespoon

Onion finely chopped 1 medium

Green chillies finely chopped 1-2

Ginger finely chopped ½ inch

Raw mango ½ small

Tomato finely chopped 1 medium

Salt to taste

Red chilli powder 1 teaspoon

Cumin powder ½ teaspoon

Coriander powder 1 teaspoon

Crushed black peppercorns to sprinkle

Method:

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 Step 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. Step 2 Generally slash spinach leaves, amaranth leaves and fenugreek leaves and move into a bowl. Step 3 Strip and finely hack crude mango. Add it to the dish and blend. Step 4 Add tomato, salt, bean stew powder, cumin powder and coriander powder, blend and cook for two minutes. Step 5 Add ¼ cup water, blend and cook on low intensity for 14-15 minutes. Read More: Grilled BBQ Chicken with Roasted Sweet Potatoes and Grilled Asparagus Step 6 Bit by bit add cleaved greens, blend and cook for 1-2 minutes. Cover and cook on low intensity for 5-7 Step 7 Adjust salt and mix. Transfer the mixture to a shallow non-stick pan and spread evenly. Place the pan on heat. Step 8 Break eggs, individually, and put them on top of cooked greens keeping some distance between each. Cover and cook for 3-4 minutes. Step 9 Sprinkle a few squashed peppercorns on top and serve hot.

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