Okra With Eggs/Bhendi Yaoyaba Daodi Jang
The beginning of summer sees the markets flooded with the tender okra. In our region early sowing starts from February and continues till the end of June. So throughout summer this is a vegetable that’s cooked at least once or twice a week in our homes. So we have them stuffed, fried, steamed, mixed with potatoes, tomatoes, dried fish, and eggs.
|A variety of okra grown in our region|
When we were growing up most of of the vegetables for home consumption came from our garden. My mother was a keen gardener and even today her gifts from the garden give my sisters and I, much joy. It’s just that her knee isn’t good so going down the slope where the garden lies ( my hometown is a hilly place) is getting more difficult with age.
|Okra with eggs|
One okra dish that she used to make was with a few ingredients but it was delicious! Here’s the recipe.
About 250 grams of tender okra
1 large onion, diced
2 green chillies, chopped
2 small tomatoes
Pinch of turmeric
Salt to taste
A bunch of serrated coriander, chopped fine
- Wash the okra, drain, and dry with a tea towel and cut into thin circles. They need to be absolutely dry as we don’t want the dish to be gooey.
- Heat oil in a pan and when it comes to smoking point, add the onions and chillies.
- Cook till the onions are translucent then add the cut vegetable.
- Fry for a few minutes then add the turmeric. Chop the tomatoes and add them as well.
- Check to see if it’s done and season with salt.
- Break the eggs in a bowl and whisk for a minute or so.
- Add the beaten eggs to the dish and stir till the eggs are scrambled.
- Take the dish off the heat and garnish with the chopped herbs.
This dish goes well with rice and rotis.