Bhaji Par Eeda

Parsis love eggs and they cook them in a variety of ways – this is one of them. This is a Sanjeev Kapoor exclusive recipe.

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Bhaji Par Eeda
Main Ingredients Eggs, Baby spinach leaves
Cuisine Parsi
Course Main Course Egg
Prep Time 6-10 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Bhaji Par Eeda

  • 4-5 Eggs
  • ½ medium bunch Baby spinach leaves
  • ¼ medium bunch Amaranth
  • 1 tablespoon Oil
  • 1 medium Onion finely chopped
  • 1-2 Green chillies finely chopped
  • ½ inch Ginger finely chopped
  • ½ small Raw mango
  • 1 medium Tomato finely chopped
  • to taste Salt
  • 1 teaspoon Red chilli powder
  • ½ teaspoon Cumin powder
  • 1 teaspoon Coriander powder
  • to sprinkle Crushed black peppercorns


  1. Heat oil in a deep non-stick pan. Add onion and sauté till translucent. Add green chillies and ginger and sauté for 30 seconds.
  2. Roughly chop spinach leaves, amaranth leaves and fenugreek leaves and transfer into a bowl.
  3. Peel and finely chop raw mango. Add it to the pan and mix.
  4. Add tomato, salt, chilli powder, cumin powder and coriander powder, mix and cook for 1-2 minutes.
  5. Add ¼ cup water, mix and cook on low heat for 10-15 minutes.
  6. Gradually add chopped greens, mix and cook for 1-2 minutes. Cover and cook on low heat for 5-7 minutes.
  7. Adjust salt and mix. Transfer the mixture into a shallow non-stick pan and spread evenly. Place the pan on heat.
  8. Break eggs, one by one, and place them on top of cooked greens keeping some distance between each. Cover and cook 3-4 minutes.
  9. Sprinkle some crushed peppercorns on top and serve hot.