Bhindi with Eggs

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Preparation info

    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 1 lb fresh or frozen bhindi (which I often use these days)
  • 1 tsp crushed garlic
  • 1 level tsp sugar
  • 1 tsp powdered cumin (jeera)
  • 1 tsp turmeric
  • Juice of a lime or lemon
  • 4 tbsp sunflower oil
  • 1 finely chopped onion
  • 1 finely chopped green chilli
  • 1 tin chopped tomatoes
  • Salt to taste
  • 1 tsp powdered, dried coriander (dhania)
  • 4 eggs


  • Heat the oil to medium-hot in a wok and stir-fry the frozen bhindi with lemon or lime juice. (If using fresh bhindi, wipe with wet kitchen paper – don’t wash as it makes them soggy.) Then cut into rings or sticks.
  • Stir often for about ten minutes. This frying gets rid of the slimy stuff that oozes out of bhindi.
  • Then add the onions and garlic, and fry for four more minutes.
  • Add the tomatoes and all the spices, salt and sugar, and cook until the sauce thickens. It should not be runny.
  • Beat the eggs and add them, stirring until they are softly scrambled.
  • Serve with wraps, roti or bread.