Eggs on Bhindi

by Kathleen Morrison

Servings:

INGREDIENTS

1/4 kg. bhindi, cut into pieces
2 lg. onions, chopped
3 to 4 tbsp. oil
1/2 tsp. chili powder
1/3 tsp. turmeric powder
1 tsp. salt
2 to 3 eggs

INSTRUCTIONS

In a frying pan heat oil and onion and fry until pale and translucent. Drain excess oil. Add chili powder and turmeric powder and blend well. Add bhindi and mix well; add salt and cook on slow fire, uncovered, until the bhindis are cooked.

Spread the mixture well into a pan, make dents in the mixture and break full eggs into the dents. Add a little water and cover to cook the eggs utnil they are set. Sprinkle with coriander.

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