Egg and Bhindi Curry
PakistaniLunchDesi eggsMedium
Tender bhindi cooked with onion-tomato masala and boiled eggs — a classic sabzi lunch with a protein boost.
Prep time15 min
Cook time25 min
Total time40 min
Servings4
Ingredients
- 4 eggs, boiled and peeled
- 250 g bhindi (okra), cut into pieces
- 2 onions, chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 3 tbsp oil
- Fresh coriander for garnish
- Salt to taste
Method
- Heat oil and fry the bhindi on medium heat for 8–10 minutes until soft and lightly browned. Set aside.
- In the same pan, fry the onions until golden, then add ginger-garlic paste and tomatoes.
- Add red chilli powder and turmeric. Cook until the oil separates.
- Return the bhindi to the pan and cook together for 5 minutes.
- Add the boiled eggs, garnish with coriander and serve hot with roti.
Nutrition — estimated per serving
Calories (estimate)280 kcal
Protein (estimate)12 g
Fat (estimate)15 g
Carbs (estimate)22 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Fry the bhindi separately first so it stays firm and not slimy. Food safety: eggs must be fully boiled and the curry served hot. Allergens: contains egg. Substitute: use tori or tinda instead of bhindi. Nutrition figures are estimates only.