Bhaji Per Eeda

published by mdkshareef on Feb 5, 2012

Bhaji per Eeda means Eggs on leafy greens is tasty recipe.

Ingredients for 3-4 servings:

½ kg cholai or spinach

2 medium onions

3 green chilies

2 medium tomatoes

A medium bunch fresh coriander leaves

1 tbsp bland oil

1 tbsp ginger garlic paste

½ tbsp turmeric powder

1 tbsp salt

6-8 eggs


Prepare the cholai or spinach and chop. Slice the onions. Wash the green chilies and chop fine. Wash and chop the tomatoes and the coriander leaves.


Heat the oil in a large frying pan and stir fry the onions till light brown. Add the chilies, ginger garlic paste and turmeric and fry for a minute till the oil separates. Stir in the tomatoes, coriander leaves and half the salt. Simmer on low heat for a few minutes till the tomatoes give up their juice.

                Mix in the cholai or spinach, and cook covered on low heat till tender. If the mixture seems very moist, raise the heat and cook stirring for a few minutes till it dries.

                Spread the mixture evenly in the pan, make depressions in it, break the eggs one by one into  a saucer and slide them into the depressions. Sprinkle lightly with the remaining salt. Cover the pan with an inverted lid and pour boiling water into the lid. Cook on low heat till the eggs are set, about 20 minutes.

                Serve with plain bread, toast or chapatti.


Keema per eeda (Eggs on mince)-instead of the green vegetable use 250 gms mince. Add to the browned onions, along with 2 tbsp cumin powder, and stir fry till well browned. Add the remaining ingredients as above, plus 2 tbsp malt vinegar and 1 tbsp sugar, and simmer, stirring occasionally, adding a little water if necessary, till mince is done, about 20 minutes. Add the eggs and continue as above.

  • Tamatar per Eeda (Eggs on tomatoes)— same idea, only instead of green vegetables or mince, increase the amount of tomatoes to 1 kg for your 6-8 eggs. Simmer the tomatoes till thick, about 30 minutes or more, and before adding the eggs stir in 1-2 tbsp malt vinegar and ½ tbsp sugar.
  • U can cook eggs like this over almost any vegetable, as long as the consistency is such as to provide an even base for them.

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