Bhida Per Eda ( Eggs On Lady Fingers )
|Ghee||2 Cup (32 tbs) (For deep frying)|
|Lady fingers||350 Gram|
|Tomatoes||1⁄2 Cup (8 tbs), chopped|
|Pepper powder||1⁄2 Teaspoon|
|Coriander||2 Tablespoon, finely chopped|
|Refined oil||To Taste|
1. Wash, salt and finely slice the lady fingers and deep fry them. Drain and keep aside.
2. Cut the onion into half and slice finely. Deep fry in the same ghee. Drain and keep aside.
3. Take a large frying pan and spread the onions and the lady fingers. Place on a low flame. Sprinkle pepper powder, chopped tomatoes and sugar dissolved in vinegar over the lady fingers. Make six holes in the spread vegetables and gently break the eggs into the depressions. Sprinkle salt and fresh coriander over them and put on a low flame.
4. Sprinkle two dessertspoons of water, cover and cook for about 5-7 minutes, or place in a hot oven for 7-10 minutes.