Bhinda Par Eenda

Bhinda par eenda is okra or lady finger with eggs. It is a popular Parsi cuisine. Learn how to make bhinda par eenda.


1 lb. fresh Okra
2 eggs
1 medium ripe tomatoes
1 large (or 2 medium) onions
2 cloves garlic (or 1/4 tsp. powdered garlic)
1 1/2″ piece of fresh ginger (or t tsp. ginger powder)
1/4 tsp. black pepper
13 inch hot green pepper (optional)
1 tbs. cooking oil.
salt to taste


How to make Bhinda Par Eenda:
  • Wash okra and wipe dry or dry at room air overnight spread over absorbent kitchen towel.
  • Cut okra in 1″ horizontal slices discarding heads.
  • Chop onion and saute in oil in 9″ skillet over medium heat till transparent.
  • Add garlic, ginger, black pepper, green pepper, and salt stirring rapidly for 1/2 minute.
  • Add okra and stir to mix. Reduce heat to medium low and cover.
  • After about 5 minutes add peeled chopped tomato (tomato will reduce sliminess of okra as they cook).
  • Cook for 25-30 minutes stirring intermittently lightly. (Do not break okra pieces into a mushy paste).
  • Beat egg whites to a soft white fluffy texture about two minutes and then add yolk and a pinch of salt.
  • Spread cooked okra in same skillet or greased pie-plate and pour beaten egg over it and spread evenly.
  • Bake in 300- F oven for 5 minutes or microwave medium high for 3 minutes till egg is set but not hard.